Ingredients:

Chicken, breasts 8 nos.
Ghee for deep frying As required
The Marinade
Ginger paste 3½ tsps.
Garlic paste 3½ tsps.
Yellow chili powder ½ tsp.
Lemon Juice 4 tbsps.
Salt As required
The Filling
Paneer 300 gms.
Green chilies 8 nos.
Coriander leaves 20 gms.
Pineapple rings 2 nos.
Cashewnuts 40 gms.
Black cummin seeds 3 gms.
Yellow chili powder 3 gms.
Salt As required
The Batter
Eggs 3 nos.
Cornflour 150 gms.
Flour 50 gms.
Salt As required

How to Prepare:

Clean, remove the skin, debone and keep the winglet bone intact.

With a knife-tip make a deep slit along the thick edge of the breast, taking care not to cut the piece.

Open out the slit pieces and flatten with a bat.

For the marination mix yellow chili powder, salt and lemon juice with the ginger and garlic pastes and apply this mixture to the flattened chicken breasts. Keep aside for atleast 30 minutes.

For the filling mash the paneer in a bowl, deseed and finely chop green chilies.

Clean, wash and chop the coriander leaves, finely chop the pineapple rings and roughly chop the cashewnuts.

Add these chopped ingredients, cumin, yellow chilies and salt with the mashed Paneer and mix well.

Place a portion of the filling in the middle of the marinated chichen breast and fold to make a round ball with the bone sticking out, refrigerate these for 15 minutes.

For the batter break the eggs in a bowl, add cornflour, flour, salt and water and whisk to make a batter.

Heat ghee in a kadhai, dip stuffed chicken breasts in the batter and deep fry over medium heat until light golden coluor.

For the finishing touch, grease a roasting tray with a little ghee, arrange the fried chicken breasts on it and roast in a pre-heated oven for 10-12 minutes.