Small or boneless pieces of chicken 1 and ½ kg
Vinegar, soya sauce, green chilies
Ginger – 15 gm, Garlic – 2 whole, Onion – 2 medium-sized, tomatoes – 2 medium-sized. [All chopped]
Corn Flour, Rice powder or bread crumbs
Kasturi Methi / Parsley [either fresh or dried can be used for any one of these] 2 table-spoon
Oregano – 3 table-spoon, black pepper powder – 1 tea-spoon
Chargrill spice / tandoori Chicken Masala – 2 table-spoon
Clean the chicken and put it a mixture of vinegar and water. The mixture should contain 5 table-spoon of vinegar, 2 sliced green chilies, 2 cloves garlic (crushed) salt and enough water to submerge the chicken. Keep it aside for 3 -5 hours.
Put the chopped tomatoes and garlic and onion in the oven and grill it for 15 – 20 minutes. Once they are soft and grilled, take them out and put them into a hot wok [non-stick] with a tea spoon of olive or white oil.
Add 2 to 3 green chilies, oregano and Chargrill spice / tandoori Chicken Masala and Kasturi Methi / Parsley. Add 1 table-spoon on vinegar and 2 table-spoon of soya sauce [light], black pepper and salt to taste.
Once these mixtures becomes paste remove from heat and allow it to cool down for 15 minutes and add 4 table-spoon of Corn Flour and 2 table-spoon of Rice powder or bread crumbs.
Take the chicken out of the vinegar water and dry it. Apply the mixture generously on the chicken and add Corn Flour, Rice Powder or bread crumbs to the extent to form a light coating over it.
Keep it aside for 1 – 2 hours. Shallow fry in hot nonstick pan in olive or white oil. Empty fried chicken, in tissue paper to soak excess oil.
To garnish, sprinkle freshly chopped parsley and finely chopped onions over the fried chicken.
For DIP – a mixture of tomato ketchup and green Chilly Sauce and a tea-spoon of soya sauce and salt to taste.