Ingredients Chicken boneless - 2lb/1kg Fresh ginger garlic paste - 3/4cup (Here the cup is rice cooker cup i am using.) Red chilli powder - 1/2cup Homemade Garam masala powder - 1/4 cup Dry coconut powder for gravy - 1/2cup Fresh Squeezed Lemon juice (6 lemons)- 3/4 cup Salt - 1/4 - 1/2cup(adjust) Oil - 3to4cups. Procedure 1. Wash the chicken and drain the water completely.Cut chicken into small cubes(2'). 2. Marinate with little salt and turmeric and chilli powder for 10mins. 3. Deep fry them by batches and put aside.Each batch may take 10-12mins apprx. or till they get cooked. You will know that they are almost cooked when all the bubbles get reduced and the chicken will change the colour to golden red/brown. This is when i dropped the chicken for frying. This is after 10-12mins of frying. Take them aside to a plate. 4. Deep fry all the chicken and set aside. 4. Grind the fresh ginger and garlic to a paste.(i usually take equal quantity of ginger and garlic to make a paste) The grinded ginger-garlic paste. 5. Add this paste to the same oil in which you fried chicken and took aside.Fry untill it turns golden colour. Fry in a low flame.It takes fraction of mins to burn. 5. Add the coconut powder and stir it for 2min until it looses its rawness and switch of the flame. 6. Add Red chilli powder,Garam masala powder and salt mix it thoroughly. 7. Add the chicken pieces and mix. 8. Finally lemon juice and curry leaves. 9. Add some oil if necessary.(i have taken 4cups oil i dint add any more). 10. Store in a long bottle for 1 day and taste salt,lemon and chilli.adjust according to your taste and you can transfer it to a tight container of your choice.