Hyderabadi Chicken - Dry

There used to be a hotel called The Indus at Jayanagar 4th Block in Bangalore.
Me and my sister suhi used to treat ourselves there whenever we get a chance.
I have ordered this Hyderabadi Chicken dry with all smiles many times.
When i started hunting for new kind of recipes, i suddenly thought about this and Guessed the ingredients and it came out the way it should be, except for the Commercial Colour and Liberal Oily nature of the food in restaurants...
Here we go...
Hyderabadi Chicken Dry

Ingredients

Chicken - 250 gms
Curd - 2tbsp
Curry masala powder - 1 1/2tsp
Ginger garlic paste - 1 tbsp
Food color - Red - 2 pinch
Salt - as required.
Lemon - 1
Oil - 3 tsp
Curry leaves - 1 spring

For Masala:
Red Chilli - 5
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 3/4 tbsp.

Precooking steps:
Marianade chicken with curd, ginger garlic paste, food color, Lemon and curry masala powder and leave it aside for nearly half an hour.
On a kadaai, heat few drops of oil, fry the ingredients for masala on a medium flame and dry grind it on the mixer till it becomes a coarse powder.

Method:
On a Pan heat oil and add the marianated chicken and stri fry.. sprinkle water if needed.
Once it becomes soft add the curry leaves and fry for a while til the aroma gets blended.
Now add the Masala powder and stri fry, it should get coated on the Chicken
add a little more oil if it is expected to be a bit crispy.
It is an excellent side dish for Ghee rice or Chicken Biriyani or Rice with Chicken/Mutton curry.