Ginger : 4 inch cut into Juliennes - Length wise
Ginger Garlic Paste : 1 tbsp
Black Peppercorns : Freshly Crushed - 2 tsp
Oil : 5-6 tbsp
Coriander Leaves : For garnishing
Lime Juice : For garnishing
For The Marinade :
Boneless Chicken : 300 grams
Soya Sauce : 1 tbsp
White Vinegar : 1 tbsp
Cornflour : 1 tbsp
Salt : To Taste
To be ground into a Paste :
Onion : 1
Stems of coriander leaves : 50 grams
Curry Leaves : 8-10
Green Chillies : 2-3
Take a bowl. Mix all the marinade items in it. Make sure that the chicken is well coated. Keep it aside to marinate for atleast 30 minutes.
Make a fine paste of all the items to be ground. Keep it aside.
Take a wide big mouthed pan. It should be big enough to shallow fry the chicken. Heat the oil in that pan. Add the marinated chicken. Make sure that it is widespread and each piece of chicken is touching the bottom of pan. It shouldn't over lap. Fry till all the moisture from chicken evaporates and the chicken turns golden brown.
Now add the ginger to the chicken. Mix well. Add the ginger garlic paste and mix. Now add the onion paste. Stir well. Cook till the onion paste sticks to the chicken. Now add the salt and black pepper. Stir well. Remove from flame.
Garnish with coriander leaves n lime juice. Serve hot.