In a large bowl, combine yogurt, ginger-garlic paste, ground red chili powder, smoked paprika, ground cumin, ground coriander, turmeric, garam masala, salt, black pepper, lemon juice, and 2 tablespoons oil. Whisk until smooth.

Add chicken pieces to the marinade, coating each piece thoroughly. Cover and refrigerate at least 3 hours, preferably overnight for maximum flavor and firmer texture.

Spicy Crisp Coating

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature (about 20–30 minutes).

In a shallow bowl or rimmed plate, whisk together cornstarch, all-purpose flour, breadcrumbs, cayenne pepper, smoked paprika, onion powder, garlic powder, salt, and black pepper until evenly combined.

Shake off excess marinade from each chicken piece and dredge thoroughly in the dry coating, pressing the mixture onto the surface to form an even crust. Place coated pieces on a wire rack set over a sheet pan; allow to rest 10 minutes so coating adheres.

Frying & Finish

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat oil over medium-high heat to 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle gently and float up.

Working in batches (do not overcrowd), carefully lower coated chicken pieces into the hot oil. Fry until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C) — this will typically take 12–18 minutes for bone-in pieces depending on size. Turn pieces once halfway through for even browning. Adjust heat to maintain 325–350°F.

Using tongs, transfer fried chicken to a wire rack over a sheet pan to drain. If you like a glossier finish, melt 1 tablespoon butter and brush lightly over the hot pieces. Sprinkle chopped cilantro and serve with lemon wedges.

Allow cooked chicken to rest 5 minutes before serving so juices redistribute and coating crisps further.