Instructions Marinate the chicken pieces with curd, ginger-garlic paste, salt & pepper for 1/2 hour. Heat 1 tsp oil in non stick pan. Add the chicken pieces and cook covered on low flame till the chicken is tender & dry. Do not over cook the chicken; leave it succulent, because it will get cooked fully at the time of frying. Blend all ingredients of the batter in a mixer. Heat oil in kadhai. Dip individual pieces in batter & fry 3-4 pieces at a time on medium heat. Remove from oil. Sprinkle chaat masala. Serve with green chutney or tomato ketchup.

Ingredients Boneless chicken- cut into 2" Pieces - 1/2 kg Thick curd - 1/4 cup Ginger-Garlic paste - 1 tsp Salt & pepper to taste Batter (Blend together in a mixer) Eggs - 2 Oil - 2 tbsp or Salted butter - 1 heaped tbsp Maida - 4 tbsp Salt & Pepper to taste