Cut chicken into strips and marinate with buttermilk, lemon and salt.. refrigerate for 2 hours

Discard Marination and squeeze buttermilk from chicken.

Coat chicken with corn flour and deep fry for 2 minutes. Do not fry for more than 2 minutes else chicken will harden. Drain excess oil from chicken on towel. Keep it aside

Heat 3 tbsp oil in a pan, add minced garlic and saute until aromat

Cook on high heat. Add curry leaves and green chillies. Saute for few seconds

Add ginger garlic paste and saute until raw aroma goes away. Add spice powders and mix well

Add soy sauce and vinegar and mix well

Add yoghurt and gently mix. Lower the heat. Add salt and gently mix

Add chicken strips. Coat chicken well with masala

Stir fry for 3-4 minutes. Sprinkle lemon juice and toss well

Garnish with coriander leaves and spring onions. Serve hot