4 large chicken breasts-boneless
2 eggs-slightly whisked

1 tsp ginger paste
1 tsp garlic paste
1 cup onions-finely chopped
2 tbsp coriander leaves-chopped
2 green chillies-finely chopped
1 tsp black pepper powder flour-enough to make a thin coating
1 tbsp vinegar
salt to taste
oil to pan fry the steaks

Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces. Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so. Heat a non-stick pan or grill with a thin layer of oil. When hot, place as many pieces of chicken without them touching each other, turning over at once. If your dish is not big enough to take in all the pieces together, you may have to do them in two lots. Lower the heat and cook till tender and brown on both sides, turning when one side is done.

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