1. For the Masala cream dip: Combine sour cream, salt and garam masala using a whisk. Cover and refrigerate for at least 15 min. Season to taste.
2. Chicken nuggets: Combine the flour and salt on a plate. Beat the eggs in a wide bowl and place the breadcrumbs on a third plate.
3. Melt half the butter in a saute pan over high heat, but without browning, then reduce to medium heat.
4. First, coat the chicken pieces in flour, then dip them in egg and finally coat with breadcrumbs. Fry the chicken for approx. 2 min. on each side and serve with the masala cream dip.