Name: Chicken KOBIRAJI recipe by Tulika Biswas at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Boneless chicken breast piece 4 nos.; Eggs around 3 nos.; Ginger,garlic and green chilli paste - 1 tbsp; Lemon juice - 1 tbsp; Black pepper powder - 1 tsp; Corn flour - 4 tbsp; bengal gram powder - 1 cups; red chilli powder - 1 tsp; Mayonnaise and American mustard paste [as required]

Ingredients Serving: 4

Boneless chicken breast piece 4 nos.
Eggs around 3 nos.
Ginger,garlic and green chilli paste - 1 tbsp
Lemon juice - 1 tbsp
Black pepper powder - 1 tsp
Corn flour - 4 tbsp
bengal gram powder - 1 cups
red chilli powder - 1 tsp
Mayonnaise and American mustard paste [as required]

Instructions

First cut the breast pieces of chicken in a butterfly cut.
Then marinate it with ginger garlic paste along with green chilli paste.
Add lil salt and lemon juice and keep it for 30 mins.
Before frying add lil corn flour to the marination.
Make a batter with corn flour, gram flour ( besan) salt and chilli powder.
Take white oil for frying. And dip the chicken peice in the batter and fry them well.
Then whisk 3 eggs and with your half closed palms drizzle the egg in the oil. The flame should be low. It would be like a nest of egg batter.
In that nest of egg put the fried chicken peice and fold the same slowly.
Dish out by serving some mayo and American mustard. Some onion slices can be given too.

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