Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place 1 kg of raw chicken pieces into a pot. Add 2-3 tablespoons of corn flour, 2-3 tablespoons of chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of garam masala, and salt to taste. Squeeze the juice from 1 lemon over the chicken. Mix all ingredients thoroughly with your hands until the chicken is evenly coated. Marinate for at least 15 minutes.

2. 2.Fry the Chicken

   Heat 1 cup of cooking oil in a pan over medium-high heat. Carefully place the marinated chicken pieces into the hot oil. Fry the chicken for 5-7 minutes, turning occasionally, until it is partially cooked and has a vibrant reddish-orange color and a slight crust. Remove the fried chicken pieces from the pan and set aside, reserving the oil in the pan for the gravy.

3. 3.Prepare the Gravy Base

   In the same pan with the reserved oil, add 2 large finely chopped onions and 2-3 slit green chilies. Sauté for 5-7 minutes until the onions turn translucent and light golden brown. Add 4-5 dried red chilies and 2 tablespoons of small coconut pieces. Continue to sauté for 2-3 minutes until the coconut pieces are lightly toasted. Add 2 tablespoons of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

4. 4.Add Tomatoes and Sauces

   Add 2 large sliced tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and break down. Pour in 2 tablespoons of tomato sauce and 1 tablespoon of soy sauce. Mix well.

5. 5.Incorporate Spices into Gravy

   Add 1 tablespoon of chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of garam masala to the gravy base. Mix thoroughly and cook for 2-3 minutes, stirring constantly, until the spices are well combined and the oil begins to separate from the mixture.

6. 6.Combine Chicken and Simmer

   Add the previously fried chicken pieces to the prepared gravy. Mix well to ensure all chicken pieces are coated with the rich gravy. Pour in 1/2 cup of water, stir, and bring to a gentle simmer. Cover the pan and cook for 8-10 minutes on medium-low heat, allowing the chicken to fully cook and absorb the flavors of the gravy.

7. 7.Garnish and Serve

   Remove the lid and sprinkle 1/4 cup of chopped fresh coriander leaves over the chicken fry. Give it a final gentle stir. Serve hot with rice, naan, or roti.