Marinate chicken strips yogurt, lemon juice, ginger-garlic paste, spices and salt. Allow it to sit in the fridge for at least an hour or so. For best results, marinate over night.

Heat oil in a deep pan, large enough to fry 3-4 strips at a time. Dip each strip into plain flour, coating well on all sides, before adding them to hot oil.

Deep fry the chicken strips till crisp and golden on all sides. Drain on paper towels, poke through with skewers and serve with Coriander-Mint Chutney.

Alternatively, you can avoid deep frying by simply grilling the marinated chicken on a hot grill till tender and done.