Prepare the chicken lollipops

• Cut the chicken wings at the joint and push the meat down the bone to form lollipops.
• Pat the chicken dry with paper towels.

Marinate the chicken

• Mix the yogurt, ginger garlic paste, lemon juice, red chili powder, garam masala, salt and black pepper in a bowl.
• Coat the chicken lollipops in the marinade and let them rest.

Set up the coating

• Combine the all-purpose flour and cornstarch in one bowl.
• Beat the egg in a second bowl and place the breadcrumbs in a third.

Coat the lollipops

• Roll each lollipop in the flour mixture, then dip in the beaten egg.
• Press firmly into the breadcrumbs until fully coated.

Deep fry until crispy

• Heat the oil to about 170 °C.
• Fry the lollipops in batches until golden and cooked through, then drain on paper towels.