TVM Chicken Fry

1: Marinate chicken with Kashmiri red chilli powder, turmeric, lime juice, and salt. Keep aside.

2: Make a coarse paste with the ingredients. Don’t make it into a fine paste. If using chilli flakes, add them separately.

3: Add the paste to the marinated chicken and mix well. Marinate in the fridge for an hour.

4: Taste the marinade and judge if you need to add more masalas or salt to adjust your taste.

5: Heat coconut oil in a wok, add curry leaves, then add chicken pieces along with marinade. Cook on medium-low heat for 12-15 minutes.

6: Avoid overcooking.

7: Serve hot with chapati, dosas, or ghee rice, garnished with crisp slices of red onions and lime.