First, wash the chicken. Add garlic paste and ginger paste, then mix in the yogurt. Next, add red chili powder, garam masala, black pepper powder, turmeric, and the coarsely crushed roasted spice mix.

Mix well, then add all-purpose flour, cornstarch, chickpea flour, and rice flour. I use chickpea flour for a unique flavor. Squeeze in the lemon juice and mix. Add finely chopped cilantro and rub dried fenugreek leaves between your hands before adding. Mix everything together.

Add the eggs and salt, then mix and cover. Let it marinate for 30 minutes. Heat a deep pan or wok and add oil. Once the oil is hot, add the chicken pieces. After 2 minutes, reduce the heat to medium and fry until cooked through. Serve hot with green chutney and sliced onions.