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Chicken joints  - 3/4 kg
Chilli powder - 1 tsp
Soy sauce - 2 tsp
Garlic - 1 tbsp (chopped)
Spring onions - 1/2 cup
Salt to taste
Ginger garlic paste - 1 tbsp
Vinegar - 2 tbsp
Oil - 3 tbsp
Green chillies - 1 tbsp
Corn flour  -1 tbsp


  • Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chilli powder, vinegar, soy sauce and 1 tsp salt.
  • Keep covered in a bowl for 4 hrs at room temperature or overnight in refrigerator.
  • Remove the pieces from the bowl and place them in the steaming basket and steam for 20 -25 minutes.
  • Cool and flake the meat. 
  • Heat oil, fry the chopped garlic till brown.
  • Add green chillies and spring onions and fry for one minute.
  • Add chicken and salt if necessary. Fry for 2 minutes.
  • Sprinkle corn flour and fry one more minute.
  • Serve with fried rice or noodles.
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