Chicken Creamy Tikka : Ramadan Special

Ingredients -

Chicken boneless - 250 g cut into bite size cubes 
Curd thick - 2 tbsp
Cream - 3 tbsp
Garlic paste - 2 tsp
Ginger Paste - 1 tsp
Lemon juice  - 2-3 tbsp
Garam masala - 1 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/2 cup + Green chilies - 2 (make a paste)
Chili flakes - 1/4 tsp
Salt - 1/2 tsp
Egg - 1 beaten
Bread crumbs - 1 cup
Oil - for frying
Skewers - few dipped in water to prevent burning

Method - 

1. Wash and clean chicken, dry it in a kitchen towel.
2. Replace it in a big dry bowl.
3. Marinate the chicken by first putting
    lemon juice in it then followed by all the listed 
    ingredients, except cream .
4. Mix it nicely and keep it for 4-5 hours or overnight
    in fridge. If using chicken breasts, it needs a longer 
    marination time, preferably overnight.
5. Take it out and mix it again, adjust the salt, Mix the 
    cream in it nicely until incorporated well.
6. Thread the chicken pieces into wooden skewers, 3 to 4 pieces.
7. Take a non stick frying pan and heat oil in it.
8. Cover the chicken into bread crumbs and with the help 
    of a knife pat it to bring it in shape.
9. Dip it in beaten egg and put it in the frying pan, cover for
    a while and shallow fry it in a medium low heat, tossing 
    and turning in between until cooked well from both the 
    sides and turns a golden brown colour.