1chicken cut into 8-10 pieces

Butter milk 2cups(if u dont hav butter milk add 4teaspoons of lemon juice to 2cups of normal milk) ginger powder 1/2tspn
garlic powder 1/2tspn,
salt to taste,
Black pepper powder-1teaspoon
mixed dried herbs-1tspn
(Oregano, thyme, rosemary, sage, parsley).
chilly powder/paprika powder-1tspn
Take a large bowl then Add all the ingredients along with the chicken pieces.mix well until well combined.
Marinated chicken pieces are ready nw..place it in the refrigerator at least for 4-6hrs.
Prepare coating mix
---------------------1.
For the flour mix
------------------Maida/all purpose flour-11/2cups
Corn flour-1/2cup
Cornflakes/crushed bread crubs-1/2 cup
Baking powder (optional)-a pinch
Salt-1tspn
Paprica/red chilli powder-1teaspoon
Black pepper powder-1/2tspn
Garlic powder-1/2tspn
Onion powder-1/2teaspoon
Mix all the above ingredients...keep aside.
Ginger powder-1/2teaspoon
Wet egg mix
-------------Egg-1
paprica/hot chilli sauce-1teaspoon
Salt-a pinch
Milk 1/2cup
Mix all together with a whisk.keep aside.
Mi
Wet mix ready nw
Remove the chicken pieces from the marinade and blot with kitchen towel to remove excess water of marinade...try to make it dry as
much u can...there should be no extra water left on the chicken pieces...as shown in the pic.
Heat oil in deep frying pan on low medium heat..ensure tht your oil is hot enough for frying it should be on medium low flame........it is
very important thing.otherwise inside of pieces do not cook properly.to check the hotness add apinch of flour to oil...it vil spread as
shown
Dip each chicken pieces first in the egg mixture.
Then roll in the flour mixture
Flour mix coated well.
Again dip in egg mix.
2nd in flour mix.nw it is ready to fry
Drop it in medium hot oil.
Donot over crowd...adjust the number of pieces according to the size of ur pan.
After 15minutes of cooking on low flame, one side done well..if necessary u can close the lid.it will help to reduce cooking tym

Simple Egg Curry

Just heat 2 tablespoons of oil in a saucepan and add chopped onions, garlic and ginger paste.
Saut for a few minutes until the onions change colour. Once the onions are fried, add some
turmeric powder, garam masala powder, coriander powder and red chilli powder. Stir it well. Now
add the tomato puree, salt and boiled eggs. Boil the curry for 10 to 15 minutes until you see the
eggs are coated well with the curry.