Cut chicken breast into bite sized pieces. To this, add chili powder, pepper powder and salt to taste. Keep aside for half an hour.
Step2
At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken pieces, corn flour, egg whites and refined wheat flour/maida/all-purpose flour and Turmeric powder.
Step3
In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are light brown on all sides (you may wish to fry the chicken pieces in a couple of batches and do not over crowd the skillet with them).
Step4
Fry the chicken pieces on medium heat so that they are well done inside also, instead of turning brown right away, which can happen at very high heat. Remove from oil and keep aside.
Step5
Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Now, lower the heat to medium-low and add butter milk, food colour, salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces from step 3 and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
Step6
Remove the skillet from heat and add lemon juice. Stir well.
Tips & Warnings
Serve with plain white rice. It is occasionally served as a snack too.
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