Take 500 grams of boneless chicken and cut it into small, uniform pieces suitable for skewers.

Ensure the pieces are not too large, as they will be placed on sticks for frying.

Prepare a marinade by crushing 1 tablespoon of garlic, coriander, and green chili using a mortar and pestle (do not grind or finely chop).

Add 2 medium-sized tablespoons of ginger-garlic paste to the chicken pieces.

Add 0.5 teaspoon of black pepper powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of cumin powder, 1 teaspoon of Kashmiri red chili powder, and 0.5 teaspoon of lemon juice to the chicken.

Add 1 egg and 2 tablespoons of cornflour to the chicken mixture.

Add salt to taste and mix all the ingredients thoroughly with the chicken pieces.

Let the chicken marinate for 30 to 45 minutes to absorb the flavors.

After marination, thread the chicken pieces onto skewers carefully.

Roll each skewered chicken piece in breadcrumbs to coat evenly.

Heat oil in a pan over medium flame for frying.

Once the oil is hot, carefully place the chicken skewers in the pan. Fry in batches if necessary (about 4 skewers at a time).

Fry the skewers on medium flame for 6 to 7 minutes on each side, turning to ensure even cooking and a golden color.

Once fried, remove the chicken kandi from the pan and place on a serving plate.

Sprinkle a little chaat masala and a few drops of lemon juice over the chicken kandi for added flavor.

Serve hot with green chutney or onion slices on the side.