Ingredients
Chicken -1
Ginger paste -1/2 spoon
Garlic – 3-4 pieces
Red chillies -15-16
Yogurt -1/2 cup
Oil – 1/2 cup
Method
At first cut chicken into four to eight pieces with a sharp knife. Make four to five half-inch deep slits on the chicken pieces. Next apply salt and two tablespoons of lemon juice or vinegar and keep aside for sometimes. Next step grind ginger, garlic, red chilies and rice to a smooth paste with the remaining lemon juice in a mixer. Add this paste to yogurt and whisk well to a smooth consistency. Then add a pinch of salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for twelve hours, preferably in the refrigerator.After that take frying pan and add ½ cup of olive oil in it. Heat oil in a pan, roll the marinated chicken in refined flour and shallow fry in the oil. Cook for sometime, turn over the chicken pieces and cook for sometime. When it is brown in color the chicken is ready.Then transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve with rice.