Main Course




Prep Time 20 minutes
Cook Time 30 minutes
RESTING TIME 30 minutes
Total Time 1 hour 20 minutes
Cuisine pakistan
Servings 2
Calories 181 kcal


  • 750 gm Chicken
  • 1 Tomato
  • 5 tbsp Lemon Juice
  • 2 tbsp Yogurt
  • 2 tbsp Oil
  • 2 tbsp Green Chili
  • 1 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • ½  tbsp Kashmiri Chili
  • ¾  tsp Salt 
  • ½  tsp Turmeric
  • ½  tsp Black Pepper Powder
  • ½  cup Bread Crumbs
  • 2 Eggs
  • Pinch Of salt
  • ¼  tsp Red Chilli Powder
  • 2 tbsp Water
  • Oil


  • Put all the ingredients to marinate the chicken in a pot and mix well. Marinate for 30 minutes on the counter (or preferably overnight in the fridge).
  • Cook marinated chicken on medium heat for 20 minutes until fully cooked and tender (but not falling off the bones).
  • Then burn excess water on high heat with frequent stirring until you have a very thick gravy coating the chicken. Remove from heat and let the chicken cool enough to handle.
  • Now, add breadcrumbs to the pot and shake the pot with handles to mix all. Coat chicken with wet crumbs from the pot and coat firmly by pressing chicken lightly in the fist. (Wears food handling gloves to avoid chili burns)
  • Whisk egg whites in a bowl for a minute with hand whish until fluffy.
  • Then beat egg yolks with red chili, salt, and water. Now mix egg yolks and egg whites together.
  • Heat about 2 inches oil in a pot. Dip each piece in egg wash then deep-fry chicken until golden brown. Serve hot with any dip or chutney.

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