Add 1 tsp Red chili powder, 1/2 tsp Turmeric Powder, 1 tsp Tandoori powder, Salt, Egg and 1 tbsp Ginger garlic paste to the Chicken. Let it marinate for 30 minutes.
Add All purpose flour, Rice flour and Cornstarch powder to the marinated chicken.
Mix it well.
Heat the Corn oil to fry in a pan and fry the Chicken pieces.
Take the fried chicken out on a Paper towel so it takes away excess oil.
In another pan, add Olive oil. Add the Fenugreek seeds, Black seeds and curry leaves. Once they splutter, add green chilies and 1/2 cup coriander leaves. Saute for 1-2 minutes.
Add the Onions and cook for 2 minutes till the onions turn a little soft.
Add the ginger garlic paste and cook till the raw smell goes away.
Add the remaining Red chili powder, Turmeric Powder, Tandoori powder and little salt. Mix well.
Add the Yogurt and mix.
Let everything come to a boil.
Add the fried Chicken.
Mix well. and add the remaining Coriander leaves.
Add the corn starch powder mixed with water.
Keep cooking for another 5-7 minutes till the sauce reduces and thickens a little.
Serve by itself or as a side dish with Daal Chawal.