Combine all the ingredients for the secret spice mix in a bowl and adjust to your taste preferences (more chili, more garlic, etc.).

Combine the eggs, yogurt, lemon juice, chili powder, garlic, and ginger in a large bowl and add the chicken pieces and 1 Tbsp of the spice mix. Set aside to marinate for 30 minutes.

For the masala gravy, add the butter to a small saucepan and gently cook the onions for 12 to 18 minutes until softened and caramelized. Add 2 Tbsp of the spice mix, cook for 30 seconds, then add the ¼ cup flour. Whisk well and gradually add the chicken stock (and gravy granules if using) to make a thick gravy. Bring to a boil, then remove from the heat and season to taste; keep warm.

In a large pot or Dutch oven, heat the vegetable oil to 350°F / 175°C.

Add the 2¼ cups flour to a shallow dish and season with salt. Dip the chicken pieces into the flour, pressing and squeezing to coat the chicken thoroughly. Repeat the process three times to create a craggy texture.

Deep-fry the chicken pieces in batches for 10 to 20 minutes until they are golden and very crispy. Use a thermometer to check the internal temperature at the thickest part – it should be 165°F / 75°C.

Drain the fried chicken on paper towels and sprinkle generously with more spice mix.

While the chicken is frying, make the green chutney by blending the cilantro, mint, chiles, peanuts, if using, lemon juice, and yogurt together in a blender until smooth.

Serve the fried chicken with the gravy and green chutney.