- Chicken- l kg.
- Lemon Juice- 2 lemons.
- Ginger Paste- 50 gms.
- Garlic Paste- 50 gms.
- Coriander Leaves- about 20 stems.
- Mint Leaves- about 7-8 stems.
- Black Pepper Powder- to taste
- Salt- to taste
- Eggs 3 nos.
- Bread Crumbs- approx. 500 gms.
- Oil for frying.
If you are using boned chicken, except for the leg pieces cut the other pieces into 14 pcs per bird. For boneless chicken, you canmake the pieces smaller.Prepare a paste of coriander and mint leaves with minimumquantity of water.Marinate the chicken pieces with a mix of ginger, garlicpastes along with the paste of coriander and mint leaves usinglemon juice for mixing. Add salt and black pepper powderto taste. Keep for 1 hour.Keep the marinated chicken on a low flame in a covered cookingvessel. When it starts boiling switch off the flame and wait forabout 10 minutes before proceeding further.In the meantime, beat the eggs nicely adding a bit of salt andpepper powder.Dip the chicken pieces in the beaten egg and remove itimmediately and roll it in the breadcrumbs to get an even coat.Complete this process for the full lot before starting to fry.In a kadai (a deeper frying pan), take enough oil to fry 2-3pieces of coated pieces of chicken (to avoid wastage of oil) tolight golden color.