First step is to flatten the breast fillets with hammer without damaging the fillets.

Marinate the chicken breasts with salt, black pepper , garlic paste , ketchup and chilly garlic sauce for an hour.

Combine all the ingredients of the batter and make a normal paste with chilled milk that should be not too thick nor too thin. It should be having dropping consistency. Put the batter in fridge for half an hour.

Take 4 cups of flour and put 2tsp baking powder in it and sift it twice or you can simply use self-rising flour instead.

Take marinated chicken pieces and dip them in the milk batter n then coat them in dry self-rising flour. After that dip them in the cold water and immediately coat them again in the dry flour with light hand and rotate the fillets with soft hand for 30 seconds until they form scales on them.

Deep fry them in hot oil on medium heat. Cover the pan and let it cook for 5 minute each side. It should be ready in 10 minutes.

Drain the excess oil after frying.

Mix white vinegar and mayonnaise together to make a dip.

Toast the buns with a little butter on them each side.

Spread the dip on both sides of the burger.

Place the breast fillet over the dip. Put a salad leaf on it along with a cheese slice. Top it with ketchup and serve it hot.

Heat the oil and then deep fry the pieces on medium heat.

Avoid turning the sides again n again. Let one side cook properly n then turn it over otherwise coating will break.

You can use red chili powder ¼ tsp if you r short of paprika powder.