Bone less, skin less chicken 1/2 kg
Ginger 5-6 inch size – freshly grated
Garlic 4-5 cloves – made into paste
Black pepper – coarsely grounded
Chili powder 1 spoon
Egg white part
Lemon juice from 1-2 fruit
Salt to taste
Soya sauce 2-4 spoons
Cinnamon sticks 2-3 well powdered
Cloves 5 well powdered
Corn flour 4-6 spoons
Red color (optional)
Oil for frying
Garlic pieces 1 cup fried crisply
Curry leaves 1 cup fried crisply
Green chilies 6-8 chopped and fried crisply

Method:

1. Mix well all the above said ingredients except chicken.

2. Rub this paste to chicken and place it in the fridge for about 20 minutes. Don’t forget to close it with lid while refrigerated.

3. Bring the oil to boiling point and maintain it on the medium flame.

4. Fry well the chicken until it is reddish brown.

5. Garnish them with crisply fried curry leaves, green chilies and garlic