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Dry roast and grind all the ingredients under 'For masala powder' in a blender to a fine powder.
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Marinate the chicken with powdered masala, chili powder, coriander powder, turmeric, cumin powder, vinegar and 1/2 tsp salt for an hour.
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Heat oil in a pan and add curry leaves, ginger, garlic, and green chilies.
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Once they splutter add shallots, capsicum, coconut, and saute until it turns golden brown.
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Add chicken, salt and saute for 10 mins on high heat stirring well in between.
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Cover and cook for 10 mins or till the chicken is half cooked.
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Uncover the pan and spring onions and saute on high heat till the chicken is cooked.
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Switch off the flame and add the lemon juice and mix.
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Garnish with chopped spring onion and serve hot.