Ingredients:

• 2 (1/2 inch cubes) – boneless Chicken breasts
• 200g (1/2 inch cubes) – cheese
• 1 cup – bread crumbs
• 4 to 5 Cloves – garlic, chopped
• 4 to 5 – black peppercorns, crushed
• 1 tbsp – fresh coriander leaves, chopped
• 2 tsp – Lemon juice
• 1 – egg, beaten
• 1 tbsp – Tomato ketchup
• oil to deep fry
• salt to taste
• For sauce:
• 6 tbsp – mayonnaise
• 3 tbsp – Tomato ketchup

Method:

1. Put the chicken cubes in a bowl.
2. Add garlic, salt, crushed peppercorns, coriander leaves, lemon juice, egg, and tomato ketchup. Let them marinate for half an hour.
3. Place the bread crumbs in a plate.
4. Take toothpicks and string two chicken cubes on each with a cheese cube between them.
5. Roll them in the bread crumbs so that they are well covered all around.
6. Dip them in the remaining marinade and once more roll them in the bread crumbs to double coat.
7. Press lightly so that the bread crumbs stick firmly.
8. Heat sufficient oil in a kadai till hot.
9. Slide the chicken and cheese fingers and deep fry till golden and crisp.
10. Drain and place on an absorbent paper.
11. To make the sauce, mix mayonnaise and tomato ketchup in a bowl.
12. Arrange the chicken and cheese fingers on a serving plate.
13. Garnish with a sprig of parsley and serve hot with the sauce.

Recipe courtesy of Gargi Roy Choudhury