Chicken 65

In a large bowl, combine the Boneless chicken pieces with Ginger-garlic paste, Red chili powder, Turmeric powder, Cumin powder, Garam masala, Black pepper powder, Yogurt, Lemon juice, and Salt. Mix thoroughly to ensure all chicken pieces are well coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

To the marinated chicken, add Rice flour, Cornstarch, and Egg. Mix well until the chicken pieces are evenly coated with the flour mixture.

Heat Vegetable oil in a deep pan or wok over medium-high heat until it reaches a temperature of 170-175°C (340-350°F).