Ingredients:
- Chicken breast - 300 gm
For the Marination:
- Egg - 1 no.
- Ginger Garlic paste - 1 tbsp
- Corn Flour - 2 tbsp
- Pepper powder - 1 tbsp
- Jeera powder - 1 tsp
- Salt - 1/2 tsp
For the Gravy/Masala:
- Finely chopped onion - 1 cup
- Ginger-Garlic paste - 1 tbsp
- Slit Green Chillies - 4 to 5
- Turmeric powder - 1 tsp
- Pepper powder - 1 tbsp
- Jeera powder - 1 tsp
- Oil - for frying the chicken and for the gravy
- Lemon juice - 1 small
- Salt - to taste
- Coriander leaves - for garnish
Preparation:
- Cut the chicken into long strips.
- Mix all the marination ingredients together and add the chicken into it.
- Mix well and refrigerate for 20 mins.
- Heat oil in a pan and fry the chicken on a medium flame, until it starts turning slightly brown. Remove them on to a paper napkin, to remove the excess oil.
- Take 3 to 4 tbsp of the remaining oil.
- Add the chopped onion to it and saute. Add the ginger-garlic paste and fry until the raw smell is gone. Add little salt to this.
- Add the green chillies and fry.
- Add turmeric powder, pepper powder, jeera powder and saute.
- Add the fried chicken to this and mix well.
- Add the lemon juice and saute. Taste the chicken to check if the lemon flavour stands on the top of other ingredients.
- Finally add the chopped coriander leaves and remove from flame immediately.
- Best with chapattis/rotis.
TIP: Once the lemon juice is added, remove from flame immediately, so that the lemon flavour remains intact.