Ingredients:

Boneless chicken- cut into 2" Pieces - 1/2 kg
Thick curd - 1/4 cup
Ginger-Garlic paste - 1 tsp
Salt & pepper to taste
Batter (Blend together in a mixer)
Eggs - 2
Oil - 2 tbsp or Salted butter - 1 heaped tbsp
Maida - 4 tbsp
Salt & Pepper to taste

How to Prepare:

Marinate the chicken pieces with curd, ginger-garlic paste, salt & pepper for 1/2 hour.

Heat 1 tsp oil in non stick pan.

Add the chicken pieces and cook covered on low flame till the chicken is tender & dry.

Do not over cook the chicken; leave it succulent, because it will get cooked fully at the time of frying.

Blend all ingredients of the batter in a mixer.

Heat oil in kadhai. Dip individual pieces in batter & fry 3-4 pieces at a time on medium heat.

Remove from oil. Sprinkle chaat masala.

Serve with green chutney or tomato ketchup.