Marinate the chicken pieces with salt, black pepper, garlic paste, ketchup and chili garlic sauce for minimum 2 hour. To get the best result preferably keep it in fridge for 4 to 5 hours

Combine all the ingredients of the batter and make a normal paste with chilled water that should be not too thick nor too thin. It should be having dropping consistency yet it should stick to the pieces . Put the batter in fridge for half an hour

Take 4 cups of flour , put 2 tsp baking powder in it and sift it twice to make home made self raising flour if you don’t find it in the market

Take marinated chicken pieces and dip them in the egg batter n then coat them in dry self-rising flour. Use soft hands and keep coating them in the dry self raising flour for 30 seconds until they form scales on them

Deep fry them in hot oil on medium heat. Cove the lid in the start for 7 to 10 minutes so that they are fully cooked from inside as well. Don’t turn them over again and again. let the coating get firm and then you can turn their side. One batch of chicken pieces usually takes 15 minutes to get ready. 

Serve hot with french fries , mayo dip or ketchup.

Heat the oil and then deep fry the pieces on medium heat

Avoid turning the sides again n again. Let one side cook properly n then turn it over otherwise coating will break

You can freeze these as well for later use. Just deep fry them for one minute until the coating is set. Drain them properly and then freeze them

It is preferable to use the frozen pieces within a week

You can use red chili powder ¼ tsp if you are short of paprika powder.