Chicken Breast 4 (pound them for best results and prefer thigh parts for even better results)
Laban 2 Cups (or blended thin yogurt)
Ginger paste ½ teaspoon
Garlic Paste ½ teaspoon
Salt 1 teaspoon
Black Pepper ½ teaspoon
Oregano 1 teaspoon
Chili Powder 1½ teaspoon (or more)
Juice of 1 lime
Soy Sauce 2 teaspoons
Ingredients for Egg Wash
Eggs 2
Milk ½ Cup
Ingredients for Coating
All purpose flour 2 Cups
Rice flour 4 tablespoons
Corn flour 3 tablespoons
Salt 1 teaspoon
Red chili powder 1 teaspoon
Black pepper powder ½ teaspoon
Other Ingredients
Burger Buns
Lettuce
Instructions
For the white sauce, chop the pickled cucumbers finely and mix with mayonnaise, black pepper, salt, garlic powder and onion powder. Mix thoroughly and set aside.
For the yellow sauce mix chili sauce, salt, mayonnaise, ketchup and mustard paste and set aside.
For the chicken marination, take laban in a bowl
If you do not have laban, then simply take plain yogurt and whisk it to make a smooth and thin consistency.
To the laban, add ginger garlic paste, salt, black pepper, red chili powder, soy sauce, lemon juice and oregano and mix thoroughly.
Pound the chicken pieces to slightly flatten. This will ensure that the resulting product will be moist and tender.
Marinate the chicken with the above marinade and refrigerate it overnight or at least 2 hours.
For the coating mix rice flour, salt, red chili powder, black pepper powder and corn flour in a bowl. Set aside.
In another bowl whisk egg with milk. Set aside.
Remove the chicken from the fridge.
Coat the chicken first with the dry mixture. Then the egg mixture and then the dry mixture again.
Shake slightly to remove excess flour.
Deep fry on medium flame for 4 to 5 mins till thoroughly cooked.
On one half of the burger bun spread the white sauce while on the other side spread the mustard sauce.
Layer the burgers with lettuce and chicken.
Serve hot with fries and a fizzy drink of your choice.