PAN FRIED PODI CHICKEN SERVED WITH YOGURT SAUCE

Wash the curry leaves and drain the water well. Spread them on a kitchen towel placed in a tray and dry them in the sun.

Heat oil little by little in a pan and roast each of the ingredients separately reducing the flame, taking care not to make them dark brown.

The curry leaves also should be done on low flame until they become crisp. Let all the ingredients cool before grinding them.

Grind them together in a mixie to a little coarse texture. Mix salt while grinding as required.

Now clean the chicken fillet and marinate with garlic, salt and lemon juice.

Heat a little oil in a griddle and pan fry the chicken fillet turning it a couple of times.

Half way through, mix the podi in oil and brush it on the chicken breast. You don't add in the start as it will burn and make the chicken blackish.

For the sauce, blend together the gram flour, yogurt and salt. Cook it in a pan until it thickens. Add the turmeric powder while cooking. Keep the consistency of porridge.

Heat the oil in a small pan and add the tadka ingredients. Spoon it on the fillet.

Pour the sauce in a serving plate. Place the pan fried chicken. Garnish the dish with a sprig of curry leaf or coriander leaf and boiled vegetables on the side.