In a large mixing bowl combine yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, black pepper, salt, red chili powder, turmeric and mando spice (if using). Whisk until uniform.

Marinate chicken

Add the boneless chicken pieces to the marinade and toss well to coat every piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor penetration.

Coat for frying

About 20 minutes before frying, remove the chicken from the fridge. In a shallow bowl combine cornstarch and all-purpose flour. Lightly dust each marinated piece in the flour-cornstarch mixture, dip briefly in the beaten egg, then give a final light dredge in the flour-cornstarch mix so pieces are evenly coated. Shake off excess.

Frying & Finish

Heat oil

Pour vegetable oil into a deep pan or Dutch oven to a depth of at least 2–3 inches. Heat over medium-high until the oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise slowly.

Fry chicken in batches

Working in batches (do not overcrowd), gently lower coated chicken pieces into the hot oil. Fry each batch 4–6 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Adjust heat as needed to keep oil temperature steady. Transfer fried pieces to a wire rack or paper towels to drain.

Aromatize with butter & garlic

In a small skillet over medium heat melt the butter and ghee (if using). Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat. Toss the drained fried chicken gently in the garlic-butter mixture to coat; this adds a rich aroma reminiscent of mandi finishing.

Plate & garnish

Arrange the fried chicken on a serving platter. Sprinkle chopped cilantro and toasted sesame seeds (if using). Serve immediately with lemon wedges and optional yogurt or garlic sauce and pickled salad on the side.