Clean, wash and slit chicken pieces, if they are too big.

Chop onions, ginger, garlic and green chillies.

Grind together onions, ginger, garlic and chillies into a fine paste.

Blend turmeric powder, lemon juice and rice flour into the masala paste along with salt.

Apply this mixture along with shredded curry leaves onto the chicken and leave to marinate for 2 - 3 hrs in the refrigerator.

Heat oil in a shallow pan.

Add marinated chicken and saute for 2 mins on both sides to seal the exterior.

Reduce heat to medium, cover with the lid and cook for 15 - 20 mins, turning over and basting frequently with remaining marinade if any.

Sprinkle water, if chicken stays too dry.

:- The last few mins of cooking should be done on high heat so that the surface of the chicken becomes crispy and golden brown.

:- Serve hot as a side dish or with any Indian bread.