Creamy Chicken Tikka

• 600 g boneless chicken, cut into 4 cm pieces
• 20 g ginger-garlic paste
• 10 ml lime juice
• salt
• 20 g cornflour
• 5 g red chili powder
• 50 g flour
• 2 eggs
• 50 ml cream
• breadcrumbs, for coating
• oil (for frying)

1. Marinate the chicken pieces in the lime juice, ginger-garlic paste and salt for 30 minutes.
2. Make a smooth, semi-thick batter with the flour, eggs, red chilli powder and salt.
3. Add cream to the marinated chicken and sprinkle cornflour over it.
4. Dip the tikkas in the batter.
5. Roll them in the bread crumbs to coat evenly.
6. Heat oil and deep fry till golden brown.
7. Serve hot, with Mint Chutney.

gingergarlic, lime juice, salt, cornflour, red chili powder, flour, eggs, cream, breadcrumbs, oil

Taken from www.food.com/recipe/creamy-chicken-tikka-57519 (may not work)