This dish originates from coastal city of mangalore , karnataka. This is one of the most popular dish second only to the wonderful fish varities from Mangalore.1. Heat oil in a pan. 2. Add ginger-garlic paste and fry for 2 min. 3. Add red chilly power n turmeric powder and fry for half a minute 4. Add curds, boil it in high flame for 2 min and then simmer under low flame for 10 min. 5. Add 1tbsp Ghee for flavor 6. Now add chicken, salt and lemon juice and cook till the gravy dries and coats the chicken well. ( you can also keep some gray) 7. Sprinkle Cilantro for taste I have learned a lot about cooking from Mr Sanjay, and its my turn to contribute.How to make the tasty recipe procedure as follows: 1. Heat oil in a pan. 2. Add ginger-garlic paste and fry for 2 min. 3. Add red chilly power n turmeric powder and fry for half a minute 4. Add curds, boil it in high flame for 2 min and then simmer under low flame for 10 min. 5. Add 1tbsp Ghee for flavor 6. Now add chicken, salt and lemon juice and cook till the gravy dries and coats the chicken well. ( you can also keep some gray) 7. Sprinkle Cilantro for taste I have learned a lot about cooking from Mr Sanjay, and its my turn to contribute.How to make the tasty recipe description mentioned here,This dish originates from coastal city of mangalore , karnataka. This is one of the most popular dish second only to the wonderful fish varities from Mangalore.