Cut 500 grams of boneless chicken breasts into thin strips, about 1-2 cm wide.
In a bowl, mix 200 grams of yogurt, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Add the chicken strips and marinate for at least 30 minutes.
In another bowl, mix 100 grams of all-purpose flour (maida), 100 grams of cornflour, 1/2 teaspoon of black pepper powder, and a pinch of salt.
Heat oil in a deep frying pan over medium heat.
Dip each marinated chicken strip into the flour mixture, ensuring it is well coated.
Carefully place the coated chicken strips into the hot oil and fry until golden brown and crispy, turning occasionally for even cooking. This should take about 5-7 minutes.
Remove the chicken strips from the oil and place them on a paper towel to drain excess oil.
Serve hot with your choice of dipping sauce or chutney.