300 gm of chicken breast, cleaned and cut into small cubes (boneless)
1/4 cup of thick plain yogurt (or 1/2 cup buttermilk)
1/2 tsp of Kashmiri chilli powder (adjust to taste)
1/2 tsp of cumin powder
1/4 tsp of black pepper powder
1/2 tsp of turmeric powder
1/2 tsp of coriander powder
2 tsp of ginger garlic paste
2 tsp of rice flour or corn flour (corn starch)
A fistful of curry leaves
2-3 cups of oil, for frying
1 tsp of vinegar (optional)


1. Mix the yogurt with all the spices and some salt. Add the vinegar only if your yogurt is not sour. Add the chicken pieces to this and mix well.

Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead.

2. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.

Gently add the marinated chicken pieces one by one without overlapping and fry on a low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won't be cooked through.

3. Remove extra oil using issue paper .Add the curry leaves when you are frying up the last batch and let it turn crisp.

Decorate the fried pieces of chicken. Give everything a quick stir and serve hot.