Adapted from riascollection.blogspot.com
1 kg chicken pieces or chicken breasts
2 tbsp ginger/garlic paste
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
1 tsp pepper powder
3 tbsp soya sauce
1 tsp salt
2 medium onion
1 tsp mustard seeds
Handful of curry leaves
4-5 tbsp coconut oil
Method:Marinate chicken pieces in ginger/garlic paste, chili powder, pepper powder, turmeric powder, soya sauce and salt for ‘sometime’. (Read ‘sometime’ as minimum half hour to overnight)
Cook in its own juice till cooked. If using chicken breasts, add ½ cup water.
Heat oil and splutter mustard seeds. Add onion and curry leaves and stir for few minutes.
Add cooked chicken and fry till the mixture is dry and dark brown in colour.
Serve as appetizer or as a side dish.