Clean 500 grams of chicken pieces and pat them dry.

In a bowl, mix 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 1 teaspoon of garam masala, salt to taste, and 2 tablespoons of lemon juice. Marinate the chicken pieces in this mixture for at least 30 minutes.

Heat 4 tablespoons of oil in a kadai on medium flame.

Once the oil is hot, add the marinated chicken pieces and fry them until they turn golden brown and are cooked thoroughly, approximately 15 minutes.

Sprinkle some curry leaves in the last 2 minutes of frying for added flavor.

Drain the chicken pieces on an absorbent paper to remove excess oil.

Serve hot, garnished with sliced onions and lemon wedges.