Boneless chicken – 1 kg (cut into small pieces)
Kashmiri chilly powder – 2 tsp
Lemon juice – 1 tbsp
Salt – As required

For marination:
Yoghurt/Curd – 1 cup
Kashmiri chilly powder – 1 tsp
Salt – As reqd
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Lemon juice – 2 tbsp
Garam masala powder – 1/2 tsp
Mustard oil – 2 tbsp

For basting(optional):
Chat masala – 1/2 tsp

For garnishing:
Onion rings
Lemon wedges

Method of preparation:
1) Clean the chicken, remove the bones and cut it into small cubes.
2) Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3) Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
4) To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
5) Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
6) Heat 4 – 5 tbsp of oil in a non – stick pan.
7) Fry the chicken pieces on a very low flame.
:- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
8) Fry the chicken on the other side too, until both sides are reddish brown in colour.
9) Garnish with onion rings and lemon wedges.
:- Serve hot.