Clean, wash and cut the chicken into 4 pieces (2 leg pieces and 2 breast pieces). Make 4-5 half inch deep slits on the pieces. Apply salt and 2 tablespoons lemon juice and keep aside.
Peel ginger and garlic; grind with curry leaves, red chillies and rice to a smooth paste by adding the remaining lemon juice. Blend this paste into the yogurt and whisk well to a smooth consistency. Add salt to taste.
Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for 4-6 hours, preferably in the refrigerator. Clean, wash and finely chop fresh coriander leaves.
Heat oil in a pan, roll the marinated chicken pieces, in refined flour, shake the excess flour and shallow-fry. Cook for 1 minute, turn over the chicken pieces and cook for 1 more minute.
Reduce heat and cook for 5-6 minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain the chicken.
Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves and 2 tablespoons water; cover with a fitting lid. Reduce heat and cook for 5 minutes on low heat or until the chicken is completely cooked.
Serve hot.
