In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, and black pepper. Mix well to create a marinade.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

After marinating, add cornstarch and rice flour to the chicken mixture. Mix until the chicken is evenly coated.

In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat.

Once the oil is hot, carefully add the marinated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per batch.

Remove the chicken with a slotted spoon and drain on paper towels.

Sprinkle with lemon juice and garnish with chopped cilantro before serving.