In 4 chicken fillets add 1 tbsp. ginger garlic paste, salt to taste and ½ cup white vinegar to marinate.
Now grease the wok and cook fish till water dries.
Then cool it and shred it. In a bowl add chicken with 2 lemon juice, 1 tbsp. tandoori masala, 1 tsp black pepper crushed and 1 tbsp. red chili powder to mix.
In a wok heat half cup oil and fry chopped onion till it turns golden brown.
Then add lemon juice, 2 tbsp. chopped ginger, 1 bunch green coriander chopped, 4 chopped green chilies and fry onion to mix and serve with nan.