Cream Chicken Tikka

Marinate 600 gm of boneless chicken (cut for making tikkas) with 10
ml lime juice, 20 gm of ginger-garlic paste and salt. Let it stand
for 30 minutes. Make a smooth semi-thick batter with 50 gm of flour,
two eggs, red chili powder and salt. Add 50 ml cream to the marinated
chicken and sprinkle 20 gm of corn flour over it. Dip chicken tikkas
in the batter and coat with bread crumbs evenly. Heat oil in a pan and
fry the tikkas till golden brown. Serve hot with pulao or biryani.

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