|Boneless chicken/Chicken breast pieces||1 Pound (0.5 kgs)|
|Yogurt||1 1⁄2 Cup (24 tbs) (thick)|
|Corn flour||1⁄2 Cup (8 tbs) (corn starch)|
|Maida||1⁄2 Cup (8 tbs) (all purpose flour)|
|Green chillies||4 , slit lengthwise|
|Green chillies||4 , slit lengthewise|
|Ajino-moto||2 Pinch (optional owing to its controversial nature)|
|Ajinomoto||2 Pinch (optional owing to its controversial nature)|
|Lemon||1 1⁄2 , juiced|
|Chilli powder||To Taste|
Cut chicken into cubes. Combine corn starch, all purpose flour, egg, salt and chilly powder. Mix well so that the mixture coats the chicken cubes really well.
Heat oil in a wok for frying. Deep fry the chicken cubes and remove excess oil with the help of an absorbing sheet. Keep aside.
In a skillet, heat 3 tbs oil. Add slit green chillies and curry leaves. Add thick sour yogurt (yogurt can be made sour by leaving it outside in room temperature overnight). Add salt and chilly powder to taste. If using ajinomoto, then add it at this point.
Add deep fried chicken pieces and mix well. Continue cooking until the chicken absorbs the yogurt completely. Add red food color (optional). Mix well. Squeeze juice of a lemon or two depending on taste.