INGREDIENTS:

600 gm Boneless Chicken, cut into 4 cm pieces
20 gm Ginger-Garlic paste
10 ml Lime Juice
Salt to taste
20 gm Cornflour
5 gm Red Chilli powder
50 gm Flour
2 Eggs
50 ml Cream
Bread Crumbs for coating
Oil for frying

DIRECTIONS:

Marinate the chicken pieces in the lime juice, ginger-garlic paste and salt for 30 minutes.

Make a smooth, semi-thick batter with the flour, eggs, red chilli powder and salt.

Add cream to the marinated chicken and sprinkle cornflour over it.

Dip the tikkas in the batter. Roll them in the bread crumbs to coat evenly.

Heat oil and deep fry till golden brown.

Serve hot, with Mint Chutney.

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