Cut 600g of boneless chicken into bite-size pieces. Mix with 1 tablespoon of ginger-garlic paste, ⅓ teaspoon of salt, 1½ teaspoons of Kashmiri chili powder, ¼ teaspoon of turmeric, and 1 teaspoon of garam masala.
Mix in 4 tablespoons of plain yogurt, 1 teaspoon of lemon juice, and half the leaves from 2 sprigs of curry leaves. Cover and refrigerate for at least 1 hour.
Mix in 4 tablespoons of cornstarch, 2 tablespoons of rice flour, and 1 egg white until the chicken is coated and the coating is moist, not runny.
Heat 2in / 5cm of oil in a deep pan until a pinch of the coating sizzles and rises at once. Fry the chicken in batches, leaving it undisturbed for the first 2 minutes.
Keep frying until golden and the chicken reaches 165°F / 74°C, 4½-5 minutes in all, lowering the heat for the last minute. Drain.
Heat a little of the frying oil in a wok. Fry 1 tablespoon of chopped garlic, the remaining curry leaves, and 4 slit green chilies briefly.
Add ½ tablespoon of garlic paste, 2 teaspoons of Kashmiri chili powder, ½ teaspoon of sugar, and a splash of water, and cook, stirring, until thick. Toss in the fried chicken until coated.
