Ingredients

• 1 lb. Chicken breasts, skinned and boned
• 2 teaspoons freshly ground pepper
• 1 tablespoon cumin powder
• 1 teaspoon chili powder
• 1 cup flour
• 2 tablespoons musturd oil for pan-frying
• Salt
• Marination:
  • 2 tablespoons lemon juice
  • 1 tablespoons soy sauce
  • 1/2 cup green onion, chopped
  • 1 teaspoon chili powder
  • 1 tablespoon cumin seeds
  • 1 teaspoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon dill weed, chopped
  • 2 tablespoons musturd oil

Instructions

In a blender, combine all marinating ingredients to make a smooth paste. Butterfly chicken breasts. Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness. Transfer it to a large bowl. Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.

Season egg mixture with salt and pepper. Season flour with cumin, chili powder, freshly ground pepper, and salt. Take out the marinated pieces of chicken from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat. In a non-stick pan, heat oil. Fry coated pieces of chicken in hot oil, frequently turning, until cooked golden brown.

To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables. Top up the chicken pieces with yogurt sauce and tomato achar.

Submitted by: Tulsi Regmi