Marinate the chicken pieces with lemon juice, salt, pepper and ground coriander for a few hours.
Mix flour, 1/4 tsp salt, egg yolks and oil in a bowl.
Now gradually add water to it while whisking to form a smooth batter.
Let the batter rest for an hour.
Whisk egg whites till it forms stiff peaks.
Fold the whisked egg whites into the batter.
Dip chicken pieces in the batter, coating them nicely all over.
Deep fry the coated chicken pieces till crisp, golden and cooked.
Mix yogurt, cream, garlic and green coriander together to form a creamy sauce.
Refrigerate the creamy garlic sauce till ready to serve.
Serve hot chicken pieces topped off with creamy garlic sauce and sweet tamarind sauce.
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