Wash and cut boneless chicken into bite sized pieces.
Add dried chillies, ginger, garlic, pepper corns, fennel seeds, cumin seeds, coriander seeds, lime juice and yogurt in a mixer grinder and ground into a thick paste.
Add the prepared thick masala paste, garam masala powder and salt to the chicken pieces and mix everything well with hands.
Now add rice flour and corn flour to the marinated chicken and marinate for atleast 30 minutes.
Add an egg to the marinated chicken and mix everything well before frying the chicken.
Heat enough oil in a pan on medium heat for deep frying the chicken. Start frying the chicken in batches.
Fry until its crispy and golden brown in colour. Drain and keep it aside.
Heat a tsp of oil (from the fried chicken oil) in a pan on medium heat. Add chopped garlic, sliced green chillies and curry leaves and sauté for 10-20 seconds.
Now add the chilli garlic sauce and sauté for a minute.
Toss in the fried chicken and mix it well with the sauce and curry leaves.
Serve it how with more chilli sauce and tea.