Step-by-Step Instructions

1. 1.Prepare the Chicken Marinade

   In a bowl, combine 250 gms of boneless chicken pieces with 1/2 tsp salt, 1.5 tsp ginger garlic paste, 2 tsp Kashmiri chilli powder, 1/2 tsp pepper powder, 2 tbsp curd/yogurt, and an optional pinch of food color. Mix all ingredients thoroughly until the chicken is well coated.

2. 2.Marinate the Chicken

   Cover the marinated chicken and set it aside to marinate for 60 minutes.

3. 3.Add Coating Ingredients

   After marination, add 2 tbsp corn flour and 1 tbsp rice flour to the chicken. Mix well to ensure each chicken piece is evenly coated with the flour mixture.

4. 4.Deep Fry the Chicken

   Heat oil in a pan for deep frying. Once the oil is hot, carefully drop the marinated chicken pieces one by one into the hot oil. Fry the chicken for 4-5 minutes on medium heat, turning occasionally, until they are evenly cooked and golden brown.

5. 5.Remove Fried Chicken

   Once the chicken pieces are cooked and crispy, remove them from the oil using a slotted spoon and transfer them to a plate.

6. 6.Prepare the Tempering

   In a separate wok or kadhai, heat 1 tbsp of oil. Add 1.5 tsp chopped garlic, 3 cut and slit green chilies, and 10-15 curry leaves. Fry these ingredients for 30 seconds on medium heat until fragrant.

7. 7.Combine Chicken with Tempering

   Add the fried chicken pieces to the wok with the tempering. Fry for 1 minute on medium heat, tossing to combine.

8. 8.Final Seasoning and Serve

   Sprinkle 1/4 tsp pepper powder over the chicken and fry for an additional 1 minute on medium heat, ensuring everything is well mixed. Serve hot.