Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over chicken and place in a large pan. Cook over a low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg whites, heat oil in frying pan. Dip marinated chicken in egg white, fry until brown. Try spice variations in this recipe. Cheerz, Mark Herron.