Start by cutting the chicken breasts on a diagonal angle. This helps to ensure that the chicken remains soft even after frying. Chopped chicken tends to cook quickly and its texture toughens up.

Now marinate the chicken in ginger garlic paste, red chilli powder, yogurt, black pepper powder, and turmeric powder. Add the egg, corn flour and all purpose flour. Mix well, and set aside for at least 30 minutes to 1 hour. Alternatively you can marinate the chicken overnight.

Heat oil in a wok or large pot for deep frying the chicken.

Fry the chicken on medium high heat in batches until the chicken is golden brown and cooked through. Transfer to a kitchen paper lined plate and set aside.

Remove most of the oil (leaving about 3 tablespoons of oil), and on medium heat add the sliced garlic and saute until light golden.

Add the curry leaves, garlic, green chillies, and saute for a few seconds. Now add the tomato paste and yogurt, and cook for a couple of minutes.

Remove from heat, and keep covered for 5-7 minutes.

Serve immediately with white rice or chapati, or even as an appetizer.