Chicken Molly

To marinate

Ingredients

• Chicken thigh - 4 pcs
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Salt - to taste
• Red chilly powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Vinegar - 1 tsp

For masala paste

Ingredients

• Ginger paste - 1 tsp
• Garlic paste 1 tsp
• Turmeric powder - 3/4 tsp
• Mustard powder - 1/2 tsp
• Green chilly - 2 
• Tomato slice - 2 slice

For preparing gravy

Ingredients

• Onion - 2 big (sliced)
• Green chilly - 8 (sliced)
• Tomato - 2 (sliced)
• Crushed red chilly - 1/2 tsp
• Salt - to taste
• Coconut milk - 2-3 cup
• Vinegar - 5 ml
• Curry leaves - as required

Method

In a bowl, add chicken, ginger garlic paste, turmeric powder, red chilly powder, salt, garam masala and a teaspoon of vinegar. Mix well and keep it aside for 30 minutes. Take a non-stick  kadai and place the chicken thighs in it. Do not add oil to it. Cook this on a low flame.
To grind the masala, take ginger garlic paste, mustard powder and turmeric powder. Now add 2 green chilly, 3-4 slices of tomato and make a fine paste. Tomato is added to it to ease the grinding of all the ingredients.
In the same kadai, add oil and then add green chilly and onion to it. Saute it well. Now add the salt and grounded masala to it. Saute for about 5 minutes and then add the crushed red chilly to it. Add tomato and saute it for 2-3 minutes. Add coconut milk to it. Then add vinegar to it and mix well. Allow the mixture to boil and then add the fried chicken to it. When the gravy thickens, turn off the flame and serve.