In a bowl, add chicken, chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, sugar, salt, ginger garlic paste, chopped curry leaves, and curd. Mix well and marinate for at least half an hour.
In a separate bowl, mix rice flour and corn flour together.
Heat oil in a deep frying pan.
Take a piece of marinated chicken and coat it with the flour mixture. Shake off any excess flour and carefully drop it in the hot oil. Fry until it becomes golden brown and crispy. Repeat this step with the remaining chicken.
In a separate pan, heat 2 tbsp of oil. Add ginger, garlic, curry leaves, and green chillies. Sauté until the garlic turns golden brown and the curry leaves become crispy.
Add the tempered mix to the fried chicken and toss well.
Squeeze some lemon juice over the chicken and serve hot.