Recipe Cook Time
For the hara masala:
In a pan add oil, cinnamon, peppercorns, coriander seeds, cumin, garlic cloves, green chillies, grated coconut, turmeric, red chilli powder, salt, pudina leaves, coriander leaves and tulsi. Roast them for 2-3 minutes.
Transfer them into a mortar and pestle. Add coconut vinegar, a little water and sugar. Pound them into a fine paste.
For the chicken:
Season the chicken breast with a pinch of salt and bash them with a meat hammer to tenderize the chicken breast. Coat the chicken breast with the hara masala. Refrigerate for 30-40 minutes.
In a plate, add rava to coat the marinated chicken breast and pan fry them.