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In a large bowl, combine 250 grams of curd with the fried onions from 2 large onions. Mix well with a spoon.
Add 1.5 teaspoons of red chili powder, 1.5 teaspoons of dhanya powder, 1 teaspoon of haldi zeera powder, 1 teaspoon of chat masala, 1 teaspoon of garam masala, and 1 teaspoon of salt to the curd and onion mixture. Mix thoroughly until well combined.
Pour 4 teaspoons of oil and add 2 tablespoons of ginger garlic paste to the mixture. Stir well to integrate all ingredients.
Add 1 tablespoon of crushed green chilies to the marinade and mix for a final time.
Add 0.5 kg of chicken pieces to the prepared marinade. Ensure all chicken pieces are fully coated.
Cover the bowl and marinate the chicken for 2 hours in the refrigerator.
Heat an adequate amount of oil in a pan over medium heat. Add 1 cinnamon stick to the hot oil.
Carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken pieces until they are golden brown and partially cooked on all sides, about 10-12 minutes, turning occasionally. Remove the fried chicken pieces from the pan and set them aside.
Pour the remaining marinade from the bowl into the same pan with the residual oil. Cook the marinade over medium heat, stirring continuously, until it thickens and the oil begins to separate from the mixture, approximately 5-7 minutes.
Add 2 whole green chilies to the simmering marinade.
Return the previously fried chicken pieces to the pan with the cooked marinade. Stir gently to coat the chicken thoroughly with the sauce.
Squeeze fresh lime juice over the chicken. Add chopped raw onion and fresh coriander leaves. Mix gently for about 1 minute.
Transfer the chicken fry to a serving plate. Garnish with additional fried onions, fresh coriander, and raw onion rings. Serve hot.
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