INGREDIENTS
300
gm chicken breast, cleaned and cut into small cubes (boneless)
1/4 cup
thick plain yogurt (or 1/2 cup buttermilk)
1/2 tsp
Kashmiri chilli powder (adjust to taste)
1/2 tsp
cumin powder
1/4 tsp
black pepper powder
1/2 tsp
turmeric powder
1/2 tsp
coriander powder
2 tsp
ginger garlic paste
2 tsp
rice flour or corn flour (corn starch)
1
fistful of curry leaves
2 cups
oil, for frying
1 tsp
vinegar (optional)