Wash your chicken and debone if needed.
Put clingfilm on your cutting board, then the chicken and another layer of clingfilm on top.
Use the flat side of a meat mallet or any other heavy instrument to pound the chicken until the pieces are half an inch thick and uniform. Try to be careful and not rip the chicken too much so it stays in one piece.
Put the chicken in a bowl. Add in the rest of the ingredients (except the besan and corn starch). Mix all the spices together and massage into the chicken. Make sure to get the marinade evenly on all sides and massage into the cracks and crevices of each piece for best flavor.
Then, add in the besan and corn starch. Mix very well, using your fingers to make it into a paste and be sure to get an even coating on all pieces.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.
Heat your skillet on medium, add in your oil. Your oil should reach 1/2 thickness of the chicken for a good fry but feel free to use less.
Carefully place your chicken in the oil. Turn the heat down to medium-low and pan fry until deep golden brown, flipping in the middle. It should take about 12-15 minutes total. (Fry in batches to keep the pan from overcrowding and the chicken from getting soggy)
Once fully cooked, remove the chicken from the oil and onto a plate. No need to drain on paper towels, as the extra oil on the chicken is a part of the dish!
Serve with parathas and your favorite salad, enjoy!
