Ingredients:

• 2 – Chicken breasts (boneless)
• 1/2 cup – besan
• 1/2 cup – water
• 1/2 tsp – ajwain seeds
• 2 Cloves – garlic, ground to a paste
• a piece – Ginger (about 2 cm long), ground to a paste
• 1/2 tsp – Orange food colour
• 1/2 tsp – Garam Masala powder
• 2 – Lemons juice
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – white pepper powder
• 1/2 tsp – salt
• 50 g – coriander leaves, finely chopped
• 3 tbsp – sesame seeds
• oil for frying

Method:

1. Mix together the besan, water, ajwain seeds, ginger and garlic pastes, orange food colour and garam masala powder, to make a thick batter. Set aside.
2. Prepare a marinade by mixing together the lemon juice, turmeric, red chilli and white pepper powders, salt and coriander leaves. Set aside.
3. Cut the chicken breasts into 7.5 cm pieces and marinate in the mixture for 2 hours.
4. Heat the oil in a kadai, dip the marinated chicken pieces in the besan batter, coat with sesame seeds and deep fry till light brown.
5. Drain on absorbent paper and serve hot with mint chutney.