Cut chicken in strips and marinate with buttermilk, 1 tbsp lemon juice and salt. Refrigerate for 2 hours
Discard marination and squeeze excess buttermilk from chicken
Coat chicken with corn flour and deep fry for 2 minutes. Do not fry for more than 2 minutes. Allow excess oil to be absorbed by absorbent towel
Heat 3 tbsp oil in a pan. Add garlic and saute until aromatic
Cook on high heat, saute curry leaves and green chillies 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. Mix well
Add yoghurt and gently mix, reduce heat. check for seasoning
Add chicken and coat well with spice mixture. Fry for 3-4 minutes. Sprinkle 1 tsp lemon juice and garnish with coriander leaves
Serve hot with roti or rice
