Heat oil for deep frying.
Sprinkle rice flour or corn flour in the marinated chicken pieces. Either you can sprinkle flour or coat the marinated pieces with flour spread in a plate. The aim is to coat the pieces with dry rice flour or corn flour just before frying. Flour gives crispy texture.
Don’t heat the oil to high temperature. When it is medium hot drop the flour coated pieces gently into the oil.
Leave them undisturbed for two mins and flip gently. Fry till golden brown color achieved. Restaurants use red color powder to give that rich color. I do not use artificial color.
I missed to take pictures while frying in oil. Fry few curry leaves in the same oil.
If you serve this at this stage with a lemon piece that is dry Chicken65.
Follow further to make saucy style chicken65.
Heat a pan with oil. Add jeera seeds, green chilly chopped, curry leaves.
Make a paste with ggpaste, chilli powder(or red chilli paste), salt by adding some water.
Add this paste in the pan. Fry for two mins till raw flavor goes off. Our sauce is ready.
Now add fried chicken pieces in the red sauce. Saute till the pieces get a nice coat over them. See the glassy look of Hyderabadi style chicken65.
Serve hot with piece of lemon and onion.