For the marinade
Mix together all the ingredients for the marinade and marinade the chicken and leave it in the fridge for an hour, or preferably overnight.
Take the marinade out half an hour before frying to bring it to room temperature.
Heat oil in a kadai. Add the chicken pieces and deep fry till cooked and crispy.
Remove the chicken and drain the oil. Use the remaining oil to sauté some curry leaves and green chilli pieces on a low heat for a few seconds.
Add the chicken pieces and mix. Remove from the flame and garnish with lemon wedges.
By Ria Samuel