Trim and cut the Boneless Chicken Thighs into 1–1½ inch bite-sized pieces and pat them dry with paper towels.
In a large bowl whisk together the Ginger-Garlic Paste, Plain Yogurt, Kashmiri Red Chili Powder, Hot Red Chili Powder, Turmeric Powder, Garam Masala, freshly ground Black Pepper, and Salt until smooth.
Stir in the Lemon Juice, then add the Egg and mix to bind. Fold in the Cornflour and Rice Flour to create a thick, slightly sticky marinade; add a pinch of Sugar if you like a touch of balance.
Toss the chicken pieces into the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes (preferably 1–2 hours) so the flavors penetrate.
Heat enough Neutral Oil in a deep skillet or fryer to deep-fry (about 350°F/175°C). Fry the marinated chicken in small batches until golden brown and cooked through, about 4–6 minutes per batch depending on size. Drain on paper towels.
In a separate wide pan heat 1–2 tablespoons of Neutral Oil over medium heat. Add thinly sliced Garlic and slit Green Chilies and sauté briefly until fragrant, then toss in a handful of Curry Leaves and fry until crisp.
Add thinly sliced Red Onion to the tempering and sauté just until they soften but still retain some crunch. Return the fried chicken to the pan and toss quickly so the chicken picks up the aromatic garlic, chilies and curry leaves. Adjust seasoning with a little extra salt or chili if needed.
Finish with a squeeze of fresh Lemon over the chicken, serve immediately with extra lemon wedges and sliced red onion alongside.
