INGREDIENTS:

2 chicken breasts-skinned, cut bite sized1 tsp chilli powder1 tsp salt1/2 tsp black pepper powder2 egg whites2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 1/2 tbsp lemon juiceoil for deep-frying

DIRECTION:

Mix the chicken, salt, black and red pepper and keep aside for half an hour then mix in the cornflour, maida and egg white.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add butter-milk, and salt to taste. Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed /evaporated and the chicken looks dry.

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