Ingredients

Chicken(boneless) (kozhi kashnangal):

For Marinating the chicken

Salt (uppu) : to taste
Turmeric Powder (manjal podi): 1 tbsp
Ground Pepper (kurumulaku podi):1tbsp
Garam Masala Powder: 1 tbsp
Redchili Powder:1tbsp

For frying
Sesame Oil (nallenna): 5 tbsp
Mustard seed(kaduku): 1 tsp
Red chili(chuvanna mulaku): 4 nos
Curry leaves(curryveppila): 2 sprig
Garlic(vellulli): 10 pods
Ginger(inji): 1 big size
Green Chili (pachamulaku): 3 nos
Asafoetida: 1/2 tsp
Red Chili powder: 3 tbsp
Whole pepper(kurumulaku): 5-8 nos
Whole Fenugreek(uluva): 3nos or Fenugreek powder: 1/4 tsp
Red chili powde(mulaku podi)r: 2 tbsp
Salt(uppu) : to taste
Vinegar(vinagiri): 3 tbsp

Preparation methods:

Cut the chicken into very small pieces.and pat dry the chicken in the kitchen tissue paper
Marinate the chicken with salt, turmeric powder, pepper powder and garam masala. Keep it for an hour
Slit the green chili ,slice the ginger and garlic.Procedure
Heat oil in a pan. Deep fry the chicken. Do it in batches.
Transfer the deep-fried chicken in to a sheet tray and let it cool for about 5-10 minutes
Heat 3-4 table spoon of oil (you can use same oil which is used in the above step) and add mustard seeds
Once it started spluttering add the red chili, whole pepper and fenugreek seeds followed by green chili, ginger and garlic slices. Fry until the g-g-g get light brown color .
Add the Red chili powder and asafoetida .fry for a minute or two.(if u r using the ground fenugreek fry that too)
Add the curry leaves into the mix.. saute well.
Add the fried chicken pieces and the extra oil (if u like to add) and mix all together and heat for 3-5 minute in very low heat.
Once the mix get cool down add vinegar..Keep the same in an airtight container for 2-3 days in the room temperature.


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