Clean and cut chicken breast into julienne. Add egg, salt and corn flour. Keep aside.
Cut paneer into thin julienne.
Fry chicken and paneer separately till light golden in color. Drain and keep aside.
Heat oil in a pan, saute ginger garlic paste. Add bhuna masala along with red chilli powder and tomato puree. Cook well.
Add fried chicken and paneer toss well to coat evenly. Adjust seasoning.
Finish with fresh coriander and lemon juice.
Cut phyllo sheets into very thin julienne, deep fry till golden in color.
For creamed green peas, heat oil in pan and add cumin. Add chopped ginger and green chillies. Add boiled peas and cook.
Add cream and dill leaves. Adjust seasoning.
Serve khurchan with creamed green peas and fried phyllo.
Key Ingredients: Cottage Cheese, chicken, kashmiri mirch, ginger, garlic, cornflour, egg, lemon juice, vegetable oil, coriander leaves, cream, green peas, dill, cumin seeds, green chillies, tomato puree