Step 1: Marinate the Chicken — In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, garam masala, turmeric, black pepper, and salt. Add the chicken pieces and toss until every piece is thoroughly coated in the red marinade. Cover and rest for at least 20 minutes at room temperature, or refrigerate up to 4 hours for deeper flavor.

Step 2: Add the Crispy Coating — Just before frying, sprinkle the cornflour and rice flour over the marinated chicken. Add the beaten egg (if using) and mix well so every piece has a thin, even coating of flour — the marinade should look like a thick, sticky paste clinging to the chicken. Let it sit 5 minutes so the flours hydrate.

Step 3: Deep Fry Until Crisp — Heat 2–3 inches of oil in a heavy kadhai or deep pan over medium-high heat to 350°F (175°C). Fry the chicken in small batches — don't crowd the pan, or the coating will steam instead of crisp. Fry for 5–6 minutes per batch, turning occasionally, until deep golden-red and crisp. Lift out with a slotted spoon and drain on a wire rack (not paper towels — a rack keeps the bottom crisp).

Step 4: Temper the Spices — In a separate large skillet or the same kadhai with 2 tablespoons of fresh oil over medium-high heat, add the mustard seeds and let them splutter. Add the dried red chilies, slit green chilies, and curry leaves — stand back, they'll crackle loudly. Sauté for 30–40 seconds until the curry leaves are crisp and fragrant.

Step 5: Toss It All Together — Add the fried chicken to the skillet with the tempering. Sprinkle over the extra red chili powder (if you want it extra fiery) and toss quickly for 1–2 minutes so every piece picks up the tempered spices and curry leaves. The coating should stay crisp — work fast and don't cover the pan.

Step 6: Serve Hot — Transfer to a serving platter, scatter with extra fresh curry leaves, and serve immediately with lemon wedges for squeezing. Chicken 65 waits for no one — it should hit the table crackling.