Take the boneless chicken and marinate it with ginger garlic paste, yoghurt, salt and lemon juice. Mix and keep aside for 30 minutes.
Ground the chillies, turmeric, black peppercorns, fennel seeds, cinnamon sticks and cumin seeds. Mix this with the marinated chicken.
Add curry leaves, egg white, rice powder and mix well.
Heat the oil in a frying pan to a temperature of about 350 to 375 Fahrenheit.
Fry the chicken for about 6 - 10 minutes or until golden brown.
Now serve with a spicy mint sauce and a slice of lemon.