Ingredients

600 g (1.3 lb) boneless skinless chicken thighs, cut into bite-sized pieces
1 tbsp ginger paste
1 tbsp garlic paste
1/3 tsp salt
1½ tsp Kashmiri chili powder
1/4 tsp turmeric
1 tsp garam masala
1 tsp crushed black pepper
4 sprigs curry leaves, finely chopped
4 tbsp plain yogurt
1 tsp lemon juice
4 tbsp cornstarch
2 tbsp rice flour
1 egg white
Oil for frying

For the Chili-Garlic Toss

2 tbsp oil
1 tbsp garlic, finely minced
8-10 curry leaves
2 green chilies, slit
2 tsp Kashmiri chili powder
1 tsp paprika
1/2 tsp sugar
1 tsp lemon juice
2 tbsp water
Pinch of salt

Method

Combine chicken, ginger, garlic, salt, chili powder, turmeric, garam masala, black pepper, curry leaves, yogurt, and lemon juice. Marinate at least 1 hour, preferably overnight.
Mix in cornstarch, rice flour, and egg white until chicken is evenly coated.
Heat oil to 350-375°F (175-190°C). Fry chicken in batches until golden and crisp, about 5-6 minutes. Drain.
Heat 2 tbsp oil in a skillet. Fry garlic, curry leaves, and green chilies for 30 seconds.
Add chili powder, paprika, sugar, lemon juice, water, and salt. Cook until slightly thickened.
Add fried chicken and toss until evenly coated. Serve immediately.

Yield

4 servings as a main
6-8 servings as an appetizer