Be Fat, Be Happy.

Ingredients Marinade Chicken Fillet 6 – 8 Salt 1 tsp B. Pepper 1 tsp Red Chillies 1 tsp Mustard 1 tsp Vinegar ½ cup Soy Sauce ½ cup Tomato Ketchup 2 tbsp Chilli/ Hot Sauce 2 tbsp Coating Eggs 2 – 3 Corn flour 4 – 6 tbsp Cornflakes 1 cup (crushed) Barbecue flavored chips 1 pack (crushed) Bread Crumbs 1 cup Salt ¼ tsp B. Pepper ¼ tsp Filling Mayonnaise As needed Cream Cheese* 3 tbsp Mustard As needed Cheese Slices 6 – 8 Cucumber 1 (chopped circular, soaked in vinegar) Lettuce leaves As needed Oil For frying Burg

Ingredients Chicken 3 – 3 ½ lbs (whole) Coriander To tase Green Chillies 4 – 5 Cumin Seeds 2 tbsp (roasted and crushed) Ginger 2 tbsp (grated) Garlic Cloves 4 (crushed) Salt 1 tsp Red Chillies 2 tbsp Turmeric Powder ¼ tbsp Whole Spice 1 tsp Red Food Color As needed Lemon Juice 2 lemons Yogurt 1 cup Onion 1 (finely chopped) Oil 2 tbsp Method Mix cumin, garlic, salt, red chillies, turmeric, whole spice and yogurt in a bowl. Marinade the chicken in this mixture for about half an hour to one hour. Heat oil and add chicken, add green chillies, food color, onion and ginger. Cover with the lid until done. When cooked, garnish with coriander and whole lemons. Just before serving, pour lemon juice over the chicken. Serve with rice. - Increase all the spices by  ¼ or  ½  and marina