Slice chicken breast so that a pocket forms inside it.
Add salt and pepper to taste and lemon juice to chicken breasts and marinate for 10 to 12 minutes.
In a blender, add fresh coriander, mint, ginger garlic paste, cumin seeds and crushed coriander.
Blend these ingredients well and fill inside chicken breasts’ pockets.
Then add plain flour, egg, salt and black pepper to taste and water and make a batter.
Dip stuffed chicken in the batter and coat with bread crumbs.
Heat oil in a wok and fry chicken breasts until color turns golden brown.
Serve stuffed chicken fry with your favorite sauce.
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