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Add all the ingredients numbered 2 to the chicken pieces and mix everything well. Set aside for 20 minutes.
Deep fry the chicken pieces until they turn golden brown and completely cooked through. Do not overcook them, they will be done in 6–7 minutes. Drain on to a paper towel and set aside.
Heat 1.5 – 2 tbsp oil in a non-stick pan. Add finely chopped onion and saute until translucent.
Add ginger, garlic and continue sauteing until onion begins to change color a bit.
Add kashmiri chilly powder and cook for 30 seconds over low heat until the raw taste and smell is gone.
Now add all the ingredients numbered 5 and mix well. Cook for 30 seconds.
Add chicken stock and bring to a boil. Taste-check for salt.
Add corn flour in water (number 7). Mix well.
Finally add in the fried chicken pieces. Mix everything well.
Add pepper powder, salt to taste or more of the sauces, if required.
Cover and cook for 2 – 3 minutes over low heat. Switch off the flame.
Garnish with chopped spring onion. Serve hot chilli chicken with porotta/fried rice/noodles.