Andhra Chilli Chicken

Ingredients

Chicken 1 medium sized
salt to taste
4 tbsp lemon juice
2 1" pieces of ginger (adrak)
6 to 8 cloves of garlic (lehsun)
8 to 10 curry leaves (kadi patta)
8 to 10 whole red chillies
2 tbsp rice (chawal)
curds (dahi)
1/2 cup coriander (dhania) leaves
1/4 cup groundnut oil
1/4 cup plain flour (maida)

Method 

1. Clean, wash and cut chicken into four pieces ( two legs and two breasts). make four to five, half-inch deep slits on the chicken pieces.
2. Apply salt and two-tablespoon lemon juice and keep aside.
3. Peel ginger, garlic and grind with curry leaves, whole red chillies and rice to a smooth paste by adding the remaining lemon juice.
4. Blend this paste into yogurt and whisk well to a smooth consistency.
5. add salt to taste.
6. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.
7. Clean, wash and finely chop fresh coriander leaves.
8. Heat oil in a pan, roll the marinated chicken in refined flour, shake the excess flour and shallow fry.
9. Cook for one minute, turn over the chicken pieces and cook for another minute.
10. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. remove and drain the chicken.
11. Transfer the chicken to a shallow pan and keep on medium heat.
12. Sprinkle chopped coriander leaves, two-tablespoon water and cover with a fitting lid.
13. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.