In a small bowl, combine the garlic paste, ginger paste, 2 green chiles, cumin, garam masala, chili powder, paprika, turmeric, salt, fenugreek, juice from ¼ the lemon, and about ¼ of the cilantro leaves (minced). Next, add ½ cup yogurt and 2 tbsp oil. Mix until combined.

In another bowl, place the bite-sized chicken pieces and add about 80% of the spice mixture (reserve the other 20% for later) along with an egg. Use your hands to mix the chicken together with the marinade until evenly coated. Mix in the flour and cornstarch until also evenly coated. Let marinate for 2-4 hours, covered, in the refrigerator.

Once done marinating, place a bowl or cast iron skillet on medium heat, filled with just enough oil to cover the chicken pieces. Using tongs and working in batches, carefully place chicken pieces in the oil, making sure to not overcrowd the pot. Fry for 5-7 minutes, occasionally stirring/flipping the chicken, until the outside is golden brown and the inside is no longer pink (if you have a thermometer, you can double check that it reached 165 degrees F). Once each batch is done, set aside on a paper towel-lined baking dish.

Meanwhile, saute the sliced onion in another pan and when they start to turn golden brown, add the remaining 20% of the reserved marinade. Saute for another 2 minutes and set aside.

For the cilantro chutney, in a food processor, add 1 cup yogurt with the remaining cilantro, lemon juice, and last green chili. Add 2 tbsp water, ¼ cup almonds, ½ tsp cumin, and ½ tsp salt. Blend until combined.

Finally, add the onions to the chicken and serve with the cilantro chutney as dipping sauce.