Pieces of chicken marinated in a gently-flavoured masala paste, dipped in crumbs and beaten eggs and fried.
6 cloves garlic (¾ teaspoon),
2 cm (¾ inch) piece of fresh ginger root,
4 tablespoons roughly chopped fresh coriander,
2 -4 green chillies,
1 teaspoon cumin seeds,
1 small onion, cut into 2 pieces, (grind the garlic, ginger root, coriander, chillies, cumin seeds and onions into a paste),
1 tablespoon Worcestershire sauce,
1 teaspoon salt,
1 dessertspoon olive or salad oil,
1 slightly heaped teaspoon flour,
¾ cup dried breadcrumbs,
2 eggs, vegetable oil for frying
1 Remove sections of bone from breast pieces of chicken.
2 With a sharp knife and with quick strong strokes cut into the flesh of each piece of chicken. The flesh should be slightly broken up but not cut right through.
3 Mix Worcestershire sauce, salad oil, salt and flour into masala paste.
4 Coat each piece of chicken with the masala paste and aloow chicken to marinate for 8 to 10 hours. (If chicken is not very tender boil it before applying masala paste.)
5 Pour oil in a deep frying pan upto a depth of 21/2 cm(1 inch) and heat to medium hot.
6 While oil is heating, separate the eggs. Beat egg whites till frothy, then blend in egg yolks.
7 Coat each piece of chicken with breadcrumbs, dip in beaten eggs and fry on medium heat. Turn when one side is cooked and continue cooking till chicken is tender.
8 Serve with boiled potatoes and carrots cut into small squares and mixed with boiled peas, all smeared with melted butter.