| • | Wash and cut down the chicken into pieces and keep them in an open vessel.
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| • | Apply ginger-garlic paste on it and toss to coat it with the paste.
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| • | Combine salt, lime juice, red-hot sauce, tomato ketchup with it, mix well.
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| • | Add chilli powder, yogurt, saffron and vinegar to it.
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| • | Heat oil in a skillet and fry curry leaves and green chillies, set up aside.
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| • | Add chicken and water and cook it, revealed on high heat up for about 10 minutes.
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| • | Now reduce the heat up and cover it.
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| • | Cook it until the gravy cuts down and oil begins leaving the sides of the skillet.
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| • | Remove it from the heat.
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| • | Garnish it with deep-fried curry leaves, green chillis and coriander leaves.
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