In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala, lemon juice, and salt. Mix well to form a marinade.
Add the chicken pieces to the marinade and ensure they are coated evenly. Allow the chicken to marinate for at least 1 hour, preferably overnight in the refrigerator for enhanced flavor.
Heat vegetable oil in a deep pan or fryer over medium heat. Once the oil is hot, carefully add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken turns golden brown and crispy. Remove the chicken from the oil using a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Garnish the Chicken 65 with fresh coriander leaves.
Serve hot with lemon wedges on the side. It goes well with rice, naan bread, or as a standalone appetizer.
