Marinate the chicken breasts with ginger-garlic paste, chilli powder, pepper powder, and salt for half an hour.

Heat oil in a pan and sauté the chicken.

Remove from flame once cooked and grind coarsely after cooled.

To prepare the sauce, melt the butter and blend the flour into it. Add milk and once it thickens, add salt and pepper powder.

Mix the sauce with the coarse chicken.

Make cylindrical shapes out of it and dip in beaten egg and roll in bread crumbs well.

Deep fry until golden brown.

Serve hot with ketchup/mayo or your favourite sauce.