Cut the chicken into bite sized pieces. Wash well and allow to drain off completely. Pat well with kitchen towel.

Combine ingredients from all purpose flour to lime juice in a bowl and mix well to make it a thick batter.

Drop the chicken into the batter and mix well to combine, ensuring all pieces are coated well.

Set aside for at least one hour for marination. The more, the better!

Heat oil for deep frying in a kadai.

Once the oil becomes really hot, briefly fry the curry leaves and drain into a lined vessel, reserved for the drained chicken.

Drop in pieces and fry well till nicely done. Drain on a kitchen towel.

Serve hot sprinkled with the fried curry leaves as a starter or a side dish.