Marinate the chicken: In a bowl, mix chicken pieces with ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Let it sit for 10 minutes.

Add yogurt and flours: Stir in yogurt, cornflour, rice flour, cumin powder, coriander powder, and black pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes (or up to 2 hours for better flavor).

Heat oil: In a deep pan or kadai, heat oil over medium-high heat until hot (around 350°F or 175°C).

Fry the chicken: Carefully add marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy (about 5-6 minutes per batch). Drain on paper towels.

Temper with curry leaves (optional): In a small pan, heat 1 tbsp oil, add curry leaves, and fry for a few seconds until crisp. Pour this over the fried chicken for extra aroma.

Garnish and serve: Sprinkle chopped coriander leaves and serve hot with lemon wedges and onion rings.