Chicken Fry

Wash, drain and marinate 500 gms of diced boneless Chicken with 1/2 tsp Turmeric, Salt to taste, 2 tsp of Ginger Garlic Paste, 2 tbsp of Red Chilli Powder, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, a tsp of roasted Cumin Powder, Juice from ½ a Lemon, 2 tbsp of Oil in a bowl. Massage the chicken well for 3-4 minutes.  Set aside in the refrigerator overnight, preferably. If not, marinate for atleast an hour. 

Heat 1/4 cup of Oil in a pan, add a sprig of Curry Leaves, 5-6 slit Green chillies and saute for a minute. Add the marinated chicken to the pan and roast on med-high heat for 15-18 minutes. Once the oil seperates, add a tsp of Garam Masala, 1/2 tsp of roasted Cumin Powder and cook for another 2 minutes. Add 2 tbsp of chopped Coriander Leaves and remove from heat. Serve hot and it can be saved in an air tight container for couple days in the refrigerator.