Ingredients

• 1 Kg. Chicken or Boneless chicken breasts
• 2 tbsp. ginger garlic paste
• 1 tsp. salt or to taste
• 1 to 2 tbsp. vinegar
• 1 tsp. cumin powder
• 1 tbsp. coriander powder
• ½ tsp. garam masala powder
• 1 tbsp. chilli powder or to taste
• Flour (maida) for coating
• Ghee or oil for frying

1. Clean chicken and cut into large pieces. If using boneless chicken breasts, cut into strips.
2. Mix the ginger garlic paste with the masala powders, salt and vinegar to a smooth paste. Add a little more vinegar if the paste is too dry.
3. Apply this mixture to the chicken and allow to marinate for half an hour.
4. Roll each piece of chicken in flour.
5. Heat enough ghee/oil in a frying pan.
6. Place the chicken pieces in the pan.
7. Cover and fry on slow fire, turning occasionally until a delicate brown and tender.
8. Serve hot.
9. May be deep fried if desired, as I have done in this instance.