In a large mixing bowl, combine the yogurt, dry spices, ginger-garlic paste, and 2 tablespoons oil. Using your fingers and palm, whisk the mixture well until smooth and no lumps remain. Beat the yogurt mixture for about 10 minutes.

Add the chicken pieces to the prepared marinade and mix well. Let it marinate for at least 1 hour.

Make a batter by mixing the all-purpose flour, cornstarch, salt, and enough water to form a smooth batter. Set aside.

After about an hour, take the marinated chicken pieces and lightly coat them with dry cornstarch. Dip each piece into the batter, then coat with breadcrumbs.

Heat oil in a deep pan or skillet. Fry the chicken pieces, turning occasionally, over medium-low heat until they are golden brown.