Ingredients:
1.2 pounds chicken thighs, cut into small pieces
4 tablespoons Greek Yogurt
2 tablespoon coriander powder
2 tablespoon canola oil
1 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
2 tablespoon canola oil
1/2 teaspoon turmeric powder
4 tablespoon tomato ketchup
2 tablespoon cilantro leaves
8 to 10 curry leaves
1 teaspoon salt
In a bowl add yogurt, coriander powder, red pepper flakes, smoked paprika, turmeric powder, salt, and cut up chicken. Marinate the chicken overnight or at least for 4 hours.
Next in a shallow pan add canola oil, curry leaves, and fry the chicken on medium heat until it is somewhat cooked.
In another pan add tomato ketchup and the fried chicken cook it on a low flame for 5 minutes. Mix well until the chicken pieces are well coated with ketchup and turn crisp.
Serve hot with cilantro leaves as a garnish.
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