Step 1: Clean the Chicken

Take 1 kg of chicken. Add 1 tbsp ginger & garlic paste, 1 tsp salt, and 1 tbsp vinegar to the chicken. Mix thoroughly by hand. Add enough water to submerge the chicken and let it sit for 10 minutes. After 10 minutes, wash the chicken and drain it in a strainer for another 10 minutes to remove excess water. Cut slits into the chicken legs.

Step 2: Marinate the Chicken

Transfer the drained chicken to a bowl. Add 1/2 tbsp salt, 1 tsp turmeric powder, 1/2 tbsp red chilli powder, 1/2 tbsp paprika powder, 1 tbsp coriander powder, 1 tbsp cumin powder, a little caraway seeds, 1 tsp chilli flakes, juice from 1/2 lemon, 2 tbsp yogurt, 2 finely chopped green chillies, finely chopped cilantro, a little dried fenugreek (rubbed), a little whole coriander seeds (rubbed), 2 tbsp cornflour, 1 egg, 2 tbsp gram flour (basan), 1 tbsp ginger & garlic paste, 1 tsp garam masala powder, 1 tbsp oil, a little orange food color, a little red food color, and 1 tsp whole white cumin seeds. Mix all ingredients thoroughly until the chicken is well coated. Ensure there isn't too much gram flour coating. Cover the bowl and let the chicken marinate for 1 hour.

Step 3: Prepare Green Chutney

While the chicken is marinating, prepare the green chutney. In a blender, add chopped cilantro, mint leaves, 2 garlic cloves, 1 green chili, 1 small chopped tomato, 1/2 tsp salt, a little whole white cumin seeds, a little onion, 1 tbsp lemon juice, and 1 tbsp yogurt. Blend until smooth.

Step 4: Add Baking Soda and Rest

After the chicken has marinated for 1 hour, add a little baking soda to the chicken mixture. Mix it in well. Cover and let it rest for 2 minutes before frying.

Step 5: Fry the Chicken Pakora

Heat cooking oil in a pan on high heat, then reduce the heat to medium. Carefully place the marinated chicken pieces into the hot oil. Do not overcrowd the pan. Do not turn the chicken immediately; wait until it is slightly cooked on one side to prevent the coating from coming off. Fry the smaller chicken pieces for about 8 minutes until golden brown and cooked through. Chicken legs will take longer, approximately 10 minutes, to cook completely. Once fried, remove the chicken pakora and hold them with tongs to drain excess oil.

Step 6: Serve

Serve the hot and crispy chicken pakora with the prepared green chutney or any other sauce of your choice.

• If your chicken remains raw after frying, you can par-boil it in a little water until the water dries out before marinating.

• Do not turn the chicken immediately after adding it to the hot oil, as this will cause the coating to come off. Wait until it's slightly cooked on one side.

• Chicken legs take longer to cook than smaller pieces, so adjust frying time accordingly.

• You can add rice flour for extra crispiness.

• Black pepper powder can be added to the marinade for a different flavor profile.

• If lemon juice is unavailable, vinegar can be used as a substitute.