In a bowl, mix bite sized pieces of boneless chicken with salt, a little tandoori powder, an egg and enough cornflower to coat. Deep-fry the chicken till browned and set aside. In a shallow pan, add dried red chillies, curry leaves and mustard seeds to a little oil. Add garlic ginger paste. Add tandoori masala and a little yogurt to make a red paste. Add the fried chicken and cover. DONE!
