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In a large bowl, combine the 4 tablespoons ginger and garlic paste, 4 tablespoons yogurt, 2 teaspoons chili powder, 1/4 teaspoon turmeric powder, and 1/2 tablespoon salt.
Mix everything thoroughly until you have a smooth, thick paste. Add the chicken pieces, ensuring they are fully coated in the masala. Cover the bowl and refrigerate for at least 4 hours. For the best flavor, marinate the chicken overnight.
Heat enough oil in a deep pan for frying. Once the oil is hot, carefully add the marinated chicken pieces in batches, making sure not to overcrowd the pan.
Fry the chicken until it's crisp and a deep golden color, then remove and drain on paper towels. Repeat with the remaining chicken.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
