In a bowl, add yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cumin powder, cornstarch, all-purpose flour, lemon juice, and salt. Mix well to form a smooth paste. Once the paste is prepared, add the chicken pieces and mix until the chicken is evenly coated. Allow the chicken to marinate for 30 minutes to 1 hour.

Heat oil in a deep frying pan or kadai over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces one by one, ensuring they are not overcrowded. Fry the chicken pieces until they turn golden brown and crispy, about 6-8 minutes. After frying, remove the chicken pieces from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.

In a separate pan, heat 1 tablespoon of oil over medium heat. Add curry leaves and sliced green chillies, and saute for a few seconds. Following this, add the fried chicken pieces to the pan and toss well to coat them with the curry leaves and green chillies. Cook for an additional 2 minutes, allowing the flavours to blend.

Remove the chicken from the heat and transfer it to a serving dish.Then garnish with fresh curry leaves and sliced green Chillies. Serve hot with lemon wedges on the side. Enjoy your delicious Chicken 65!

Adjust the spice levels according to your preference. You can also add a pinch of food colour (red or orange) for a vibrant appearance.