Curry Pata Chicken by Zubaida Tariq

Ingredients:

• Chicken breast fillet 4-5
• White vinegar 1/2 cup
• Curry leaves 20
• Ginger garlic paste 1 tbsp
• Chopped green chilies 10
• Crushed black pepper 1 tsp
• Roasted & cumin powder 1 tsp
• Lemons 3
• Oil 1/2 cup
• Salt to taste
  

Method:

1. Cut chicken breast fillet into stripes, shred it lightly, put white vinegar, salt and ginger garlic paste and leave for 30 minutes.
2. Now heat oil in karahi pan, put masala chicken and dry water.
3. When it becomes golden brown, close stove.
4. Then put little oil in frying pan, stir fry chopped green chilies and curry leaves.