Cut 500 grams of boneless chicken breasts into long strips, about 1.5 cm wide.
In a bowl, mix 1 cup of yogurt, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt to taste. Marinate the chicken strips in this mixture for at least 30 minutes.
In another bowl, mix 1 cup of breadcrumbs, 1/2 cup of cornflour, and 1/2 teaspoon of black pepper powder.
Heat oil in a deep frying pan or kadai for deep frying.
Dip each marinated chicken strip into the breadcrumb mixture, ensuring it is well coated on all sides.
Carefully place the coated chicken strips into the hot oil and deep fry until they turn golden brown and crispy. This should take about 3-4 minutes on each side.
Remove the chicken fingers from the oil and place them on a paper towel to drain excess oil.
Serve hot with ketchup or your favorite dipping sauce.