Pat the chicken very dry.

Shred the chicken finely in a food processor.

Heat oil in a wide skillet.

Splutter mustard seeds and cumin seeds.

Add curry leaves and saute for a while.

Add chillies, onions and ginger garlic paste and saute.

When the onion becomes translucent, add the chicken.

Saute, until it`s colour changes to white from pink.

Add the turmeric powder, chilly powder, garam masala powder and salt.

Cover and cook, until the chicken is fully cooked on a medium-low flame.

:- No need to add water as the chicken itself will let out lots of water.

Cook, till it becomes slightly brown in colour and is all dried up.

:- Serve with rice or chappathis.

:- If you have ever tried suraa puttu (shark puttu), this will be exactly like that. Much healthier and leaner version.