Cut chicken breast into 1-inch cubes. Make sure all the chicken pieces are of the same size so that it gets cooked evenly while frying.
Add curd, ginger garlic paste, turmeric, chilli powder, Kashmiri red chilli powder, Coriander powder, garam masala, sal,t and pepper. Mix well and marinate for at least 2 hours or overnight.
Bring chicken to room temperature ( if it was refrigerated). Add rice flour, cornflour and egg white. Add 2-3 sprigs of curry leaf. Mix well.
Heat oil in a deep pan for frying.
When the oil is medium-hot, add coated chicken pieces one by one without overcrowding the pan. Maintain the heat at low - medium. Cook for 6-7 minutes, flipping the chicken in between.
When the chicken is evenly golden brown without any raw patches of batter, remove with a slotted spoon in batches and drain excess oil on a kitchen towel.
Either you can serve chicken 65 like this or proceed to the next step.
In a skillet, add 2 teaspoons of oil, add minced garlic, curry leaves, dry red chilli and slitted green chilli. Cook for a minute until the garlic is fragrant.
Add Kashmiri red chilli powder, 2-3 tablespoons of water. Cook for 30 seconds.
Add fried chicken pieces and toss it well in the seasoning.
Serve with onion and Lemon.