• 500 g boneless chicken without skin, cut into 2 cm cubes or firm, unsalted paneer I like to use breasts but thighs work well too

For the Marinade

• 1 tsp finely minced garlic about 2-3 medium cloves
• 1 tsp finely minced ginger
• 3 tbsp full-fat Greek yoghurt
• ½ - 1 tsp salt
• ½ tsp crushed chilli flakes
• ½ tsp freshly ground black pepper
• ¼ cup finely chopped coriander
• 1 tbs cornstarch

For the Batter:

• 2 large egg whites
• 4 tbsp cornflour
• 2 tbsp rice flour or plain flour
• Oil for deep-frying

For the Sauce:

• 2 tbs oil
• 2 cloves garlic very finely chopped
• 6-8 curry leaves, sliced thinly if unavailable, use 1 tbs chopped coriander
• 2 - 6 whole green chillies use fat mild ones if you don't want too much heat
• 0 - 4 dried red chillies left whole or broken into pieces to lend more heat
• 1 tsp chilli powder, hot or mild
• 1 tbsp tomato puree
• 2 tbsp full fat Greek yoghurt
• 1 tsp sugar optional
• 2 tbs mayo optional