Ingredients
Scale
For the masala paste
- 6 byadagi dried red chillies
- 1 teaspoon turmeric
- 1 teaspoon salt
- 10 cloves garlic
- 1 egg
For the marinade
- 1/4 cup corn flour (corn starch)
- 2 tablespoon maida (all purpose flour)
For the Sauce
- 2 teaspoon oil (I used oil that was used for frying)
- 1/4 cup yogurt
- 4 sprigs curry leaves
- 4 green chillies, chopped
Other Ingredients
- 3 chicken breasts, cut into strips
- 500 ml vegetable/sunflower oil for deep frying
Instructions
- Boil the dried red chillies in a cup of water for 10 minutes. Drain the water and set aside. Take a small mixie jar and add in the boiled and drained chillies, turmeric powder, salt and the garlic cloves. Add an egg to the mixture. Make it into a fine paste. Set aside.
- Take 3 boneless chicken breasts and cut into 2 inch strips. Take a bowl and add in the corn flour and maida (all purpose flour). Add the chicken strips and the ground masala. Mix well to coat evenly. Let the chicken marinate for 30 minutes at room temperature. Set aside.
- Heat oil in a pan until hot. Add the marinated chicken strips to the oil. Cook till done. Set aside
- Take 2 teaspoon of oil in a pan. I used the same oil used for frying chicken. Add in the curry leaves and green chillies. Add lots of curry leaves. Add in the yogurt and saute for a minute. The yogurt will curdle.
- Add in the fried chicken pieces to the curdled yogurt sauce and briefly toss to coat. Remove off heat and serve warm.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Mangalorean, South India