• Mix the chicken in the marinade & leave for 1 hr, if you don’t have the time then go ahead to the next step.
• Put in the egg & corn flour & mix to coat well & make the marinade to stick to the chicken pieces.
• Heat oil for frying & fry the chicken pieces till light golden brown.
• Make yogurt mix & put in a bowl nearby while frying.
• As you take out the chicken pieces just dip them directly into the yogurt mix.
• When done with the chicken, take another pan & heat the oil for tempering.
• Add the green chilies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immediately with a lid because the oil will splutter a lot.
• Fry till charred, or blackened, be careful at this stage n lower the heat before opening the lid.
• Take this pan away from the heat and add the chicken n yogurt mix.

Put it back on the heat, lower the heat n cook till the liquid from the yogurt dries up, & a dry curry is left.