Put the garlic, ginger, chilli powder, curry powder, red chilli, salt, lemon juice and 2 tbsp. of oil in a blender and blend until you achieve a smooth paste. Place the marinade and chicken in a bowl mix until all coated, cover and place in the fridge for at least 20 minutes.

Take the chicken out of the fridge and then add the flour to the chicken. You may need to add a little water to make a smooth batter style paste coating the chicken this time. Put the deep fryer on and heat to 170°. If using a normal pan be only fill to a third full and keep an eye on the oil to ensure it does not get too hot.

Once hot place the chicken in the oil in batches dependent on the size of your fryer and cook for 4-6 minutes until olden brown all over. Strain and place on to kitchen roll in a dish to absorb any excess oil.

Once all of the chicken is cooked serve with raita and some wedges of lime.