Cut the chicken into strips and pat dry to remove excess moisture.

Add egg, dry spices, Cornflour (or cornstarch) to a bowl and mix well.

Add the chicken strips and keep them aside for at least an hour.

When ready to cook, add water to a medium pot and bring the water to a boil.

Lower the heat and set a steamer or sieve on top. Add the chicken strips and cook covered for 10-15 minutes.

Time may vary depending on the size of the chicken strips; the thinner the pieces, the less time required to cook.

Once the chicken is almost done, take it out and let it cool for a few minutes.

Meanwhile, in a separate pot, add oil and heat it on medium heat.

Once the oil is hot, add the chicken strips. Fry until the chicken is a golden color. Use a slotted spoon to remove the chicken.

Drain any excess oil and transfer to a plate lined with a paper towel.

Sprinkle with chaat Masala powder to get a tangy flavor

Serve the chicken with raita or tamarind chutney.