Fried Chicken Masala!!!!!

Fried Chicken Masala
Utterly bored on a Saturday and I decided to try out a recipe of chicken, aimed to get this to blog as well. So did snapped up the ingredients and step by step process
You might have heard and tried this recipe many times. But I am just putting it down from top from my head as how I managed to cook it. I don’t take any responsibility if any one tries this and ends up with a bad stomach. I will look for some people to write some feed back as comments for this recipe if they are out of the rest room after trying this
Ingredients
Chicken breast – three large pieces
Egg -2 (for marinating)
Tomato – 4 (Medium)
Onion – 4 (Medium)
Green chilly -4
Garlic – 2 gloves
Ginger – 2 inches
Coriander leaves – for garnishing
Chicken masala – 4 and a half table spoon
Oil – 5 tea spoon

For the whole process, a medium to medium low flame is advised.
Fry four table spoon of chicken masala in a dry frying pan at medium flame for 3 minutes. After three minutes of frying you can judge it by the flavor of masala in the kitchen, also looking at a little darkened brown color. (I had the chicken breast from ‘Shop and stop’ and had to defreeze them under hot water for 7 minutes). Clean the chicken breast and cut them into cubes of size 1 X 1 inch. Mix two table spoons of chicken masala, the chicken pieces, a little bit of salt and the content of two eggs. Once properly mixed keep it intact for 40 to 45 minutes. In the mean time, cut onions (small square pieces), Green chili, garlic, ginger, tomato and coriander leaves. After 40 to 45 minutes marinating, microwave the chicken mix for 6 to 8 minutes. It is advisable to do it for 6 minutes and do it 1 minute at a time to judge the tenderness of chicken pieces as it differs from chicken to chicken
In a medium big hot pan, pour two to three tea spoon of oil and put onions. Add a tint of salt for quick seasoning. Once the onions are transparent, add ginger, garlic and green chili and fry it for two minutes. Add the rest of chicken masala to the mix and fry it for one minute with constant stirring. Add cut tomato now and keep stirring until the whole mix is homogenous with the masala. Add quarter cup of water and keep idle for 4 minutes with intermittent stirring to make sure that it’s not burned. Now on another bit copper bottom vessel, add two table spoons of oil, keep it in low to medium flame for 2 minutes, add the chicken mix from the microwave. The chicken pieces covered with masala mix will be partially cooked. Fry the chicken for 4 to 6 minutes, with constant stirring to make sure that no side is over burned. Now add the ‘masala paste prepared with the onions, tomato, ginger and garlic’ to the big vessel and strip to make a homogeneous paste. Once the a uniform mix is obtained, add coriander leaves and close the vessel for 2 minutes with low flame. Mix well before serving.
This curry would be great with soft chappathy, Kerala parota , Rotti, Nan and with White Appam ( Vella Appam)