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“got this recipe from a hyderabadi neighbor, who would always have this on her party menu, n frankly i dont blame her bcoz i can never have too much of this dish, n any one who has tasted this dish loved it, even my hard to please friend.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
  2. put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
  3. heat oil for frying, n fry the chicken pieces till light golden brown.
  4. make the yougurt mix n put in a bowl nearby while frying.
  5. as you take out the chicken pieces just dip them directly into the yougurt mix.
  6. when done with the chicken, take another pan & heat the oil for tempering.
  7. add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
  8. fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
  9. take this pan away from the heat and add the chicken n yougurt mix.
  10. put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
  11. serve.

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