In a bowl, add chili powder, coriander powder, corn flour, ginger paste, garlic paste, turmeric and salt.

Add 1 tablespoon vinegar and mix well. Add water, a little at a time, while mixing until you get the consistency of a marinade.

Coat the chicken pieces with this marinade. The pieces can be of small to medium size. I recommend against using the boneless pieces. This is a rustic style fried chicken. Get your hands dirty while you eat them.

If you have the luxury of time, let it sit for a while to absorb the spices from the marinade. But this recipe is about getting a tasty, fried chicken in no time. So if you are in a rush, don't worry. Move to step 5.

Heat some oil in a pan. We don't want to deep fat fry. So take a little more oil than what's required for a shallow fry.

When the oil is hot, start frying by slowly placing the chicken pieces in the pan.

Fry in a low flame for about 5 minutes. Turn them over, and fry for another 5 minutes. Just before you take them out, increase the flame and fry for a few seconds.

Drain the oil and leave them on some kitchen towel to soak any excess oil.

Fry some curry leaves and garnish the fried chicken. Serve hot.

For an added zing, fry some thinly sliced ginger and add to the garnish.