Restaurant Style Thread Chicken

Guys this is just tooooooo good makes around 12-15 strips

Marinate 500 gm of chicken strips ( cut little fat strips , honestly the thread chicken that we get outside is basically just thread with a v thin pc of chicken hiding inside . And we just dont want this. So dont do kanjoosi as were doing a better then restaurant \ street version)

Marinate with salt ,1 tsp each ginger garlic green chilli paste ,1 tsp red chilli powder, 1 tsp garam masala powder ,1 tsp tandoori masala , 2 tbsp dahi , 1 egg and mix well and let marinate for 2 hours .

Separate 4-5 samosa or spring roll sheets ( I have used a regular brand so I have rolled directly, if you are using switz then you have to apply dry corn flour between each sheet or the sheets will just stick back) roll and then thinly slice and separate threads

Coat each strip of chicken just before frying. Do not coat and keep from before. Coat with v light hands dont press much . Then deep fry on medium low heat till golden and crisp . Serve hot with shezwan chutney.