Preparation Method

• Marinate the chicken with curd and salt for twenty minutes.
• Dice the onion.
• Heat a pan with Idhayam Sesame Oil.
• Saute onion and curry leaves.
• Add the marinated chiken and fry in a low flame.
• Fry adding chilli powder and tumeric powder.
• If required add some water and allow it to cook.
• When the chicken is done and changes to red in colour add pepper powder and fry till the masala coats and becomes dry.
• Remove from fire and serve.
• Best combination for variety rice.