In a bowl add the salt, chilli powder, garlic paste, ginger paste, black pepper, lemon juice, egg, corn flour, and rice flour to the flour then mix until all the ingredients are evenly incorporated.
Deep fry the marinated chicken pieces for 4-6 minutes on medium heat until golden brown.
In another pan heat up some olive oil on medium heat.
Add the cumin seeds and sauté on high heat for 1-2 minutes.
Cut the green chillies in half and lengthwise before adding to the pan along with the finely diced garlic cloves and crushed chillies then cook for a few minutes on medium heat – if you would like to reduce the heat you can remove the seeds of the green chillies.
Add the tomato ketchup and stir until the sauce is evenly incorporated.
Add the fried chicken pieces then mix and ensure that the sauce coats all the chicken pieces.
Serve as a starter alongside some refreshing chutney and enjoy!