Preparation Time: 10 minutes 

Marinate Time: 4 hours (3+1 hours)
Cook Time: 15 minutes 
Serves : 2-3
First Marinate:
Chicken : 250 gms
Buttermilk : 1/2 cup
Salt to taste 
Second Marinate:
Corn Flour/Starch : 2 tbsp 
Ginger garlic paste: 1 tbsp 
Soy sauce: 1 tsp 
Egg : 1
Mint : 1/2 cup chopped 
Green chilies: 3 slit 
Ginger garlic paste: 1 tsp 
Red chili powder: 1.5 tsp 
Cumin coriander powder: 1 tbsp 
Curd/yogurt: 3 tbsp 
Turmeric: 1 tsp 
Curry leaves: 3 sprigs 
Take the ingredients from first marinate and marinate the chicken for 3 to 4 hours. 
Take the ingredients from second marinate and mix them with the marinated chicken. Keep it back in the refrigerator and leave it for 1 hour.
Heat oil for deep frying and fry the chicken until golden brown.
Heat oil in a pan and fry half of the curry leaves and green chilies. Add ginger garlic paste and sauté for 1 minute. Add red chili powder, cumin coriander powder and turmeric and mix well. Add mint and fry for 1 minute, add curd and mix well. Add chicken and toss well to coat. Turn off the stove.
Fry curry leaves and garnish.
Serve hot as an appetizer or with rasam rice.