In a large bowl, add chicken cut into small pieces.
Now, add yoghurt, ginger garlic paste, red chilli powder, garam masala, turmeric, coriander powder, cumin powder, lemon juice and curry leaves.
Cover the chicken evenly with the spices mixture. Marinate for an overnight or a minimum of 2 hours in the refrigerator.
Mix the marinated chicken with rice flour and starch flour. Then, add some curd or egg white and mix the chicken again.
Deep fry the chicken pieces for 4-5 minutes until they turn golden brown.
Take them out and remove the excess oil.
Heat some oil in a pan and add chopped garlic, slit green chillies and curry leaves.
After a while, add chilli garlic paste, red chilli powder, sugar, salt, lemon juice and a little water. Make a fine paste.
Then add the fried chicken pieces into the pan and mix well with the chilli paste.
Garnish the mouth-watering Chicken 65 with fried curry leaves and green chillies. Sprinkle lemon juice on top and serve with fresh chutney.