Make a paste with coriander leaves, mint leaves, garlic, green chilies and a pinch of salt. Rub this paste over the chicken, followed by rest of the ingredients (except oil).
Add water if required. Set aside for 5-10 minutes. Heat oil in a pan and drop these chicken pieces gently, few at a time.
Fry till light golden in colour on all sides on a low flame. Drain on a tissue paper and serve them hot with spiced yoghurt.
