3 Chicken breasts (sliced to 5 or 6, about 500 grams)
¼ cup curd/ yogurt (for brine)
¼ tsp all spice powder or pepper powder
1 cup water
Salt as needed
1 cup rice or plain flour (prefer organic / unbleached unbromated )
1 ¼ cup bread crumbs
1 egg (prefer organic)
Oil for deep frying
6 burger buns
¾ cup hung curd/ greek yogurt or mayo as needed
2 to 3 tbsp. extra virgin olive oil
2 tbsp lemon juice
1 ½ tsp mustard powder or mustard paste as needed
½ tsp fresh pepper powder
Salt if using hung curd
4 to 6 lettuce leaves or as needed
Tomatoes deseeded and cut to rings
. Whisk together yogurt, salt, all spice or pepper powder and water. Wash and slice the breasts if very large. Add them to the buttermilk (yogurt and water). Rest for over night or at least 4 hours.
. Mix together little salt, red chilli powder and flour. Set aside.
. Beat egg with 2 tbsp water. Set aside.
. Drain the yogurt water from chicken and place them in the flour and coat them well. Dip in the egg mixture and then roll in the bread crumbs. Allow to rest for 10 mins. Deep fry in hot oil on a medium high heat until golden and cooked completely. Drain them on a kitchen tissue.
. Slice and toast the bun. Place the patty, then lettuce and tomato. Prepare a sauce by stirring mayo or hung curd, mustard powder, olive oil, pepper, salt and lemon juice. Add this generously over the tomatoes. You can also add tomato ketch up. Place the other half of the bun.
. Serve immediately.