Bachelor Style Chicken Fry

1. In a large bowl, combine the chicken pieces with red chili powder, turmeric, garam masala, salt, ginger‑garlic paste, and lemon juice.

2. Mix thoroughly, ensuring each piece is evenly coated, and let it marinate for 5–7 minutes at room temperature.

3. Sprinkle the cornstarch (or rice flour) over the marinated chicken and toss to coat; this creates a light, crispy exterior when fried.

4. Heat the vegetable oil in a wide skillet or non‑stick pan over medium‑high heat (about 350°F / 350°F).

5. Add the curry leaves and slit green chilies to the hot oil; sauté for 30 seconds to release their aroma.

6. Carefully place the coated chicken pieces in a single layer in the pan, making sure not to overcrowd them.

7. Fry the chicken for 3–4 minutes on each side, or until the exterior is golden brown and the interior reaches an internal temperature of 167°F (165°F).

8. Reduce the heat to medium and continue cooking for another 2 minutes, stirring occasionally, to ensure the chicken is cooked through and the coating is crisp.

9. Taste and adjust seasoning with a pinch more salt if needed.

10. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.

11. Garnish with additional fresh curry leaves or a sprinkle of chopped coriander if desired.

12. Serve hot with lemon wedges, rice, or flatbread for a complete meal.