Take a big bowl and mix all the contents (yogurt, ginger garlic paste, turmeric powder, salt pepper powder and curry leaves) very well. Check for salt, and add more if needed. Add the boneless chicken cubes into the mixture. Mix the meat well so that all spices cover it well. Allow the chicken to soak in this mixture for an hour. If you have enough time, you can cover the bowl with plastic wrap and put it in the refrigerator. Leave it there overnight, as the chicken pieces will become very tender in this process. After taking out the chicken pieces from the refrigerator, you might notice that the contents have turned a bit dry. Add rice flour or cornflour to the mixture and add a little water to mix the contents well. If you have not added curd in the first step, you can add one beaten egg to the mixture instead of water to blend the chicken and spices. Now, you can heat oil in a deep frying pan. Once the oil is hot enough, drop the marinated chicken cubes one by one into the oil and fry gently. On a medium-high flame, keep frying the pieces until they become golden brown. Place the fried chicken cubes on tissue paper until the oil is absorbed. Now, heat a shallow pan on a low flame. Pour about 1 spoon of oil on it. When the oil becomes hot, you must add the cumin, chopped garlic, sliced green chilies and curry leaves to the pan. Fry them well, until you get a nice flavor. Once the garlic turns slightly brown, add the garlic paste, chili powder, salt and sugar to the pan. Mix the contents very well. You can add 2 tablespoons of curd or 1 teaspoon of vinegar at this stage, as per your choice. The mixture will cook well and begin to turn thick in consistency. This is the time you need to add the fried chicken pieces. Toss the pan well so that the spices coat the chicken cubes nicely. Keep frying on low flame until the chicken piece absorbs all the moisture of the seasoning ingredients. In about 2 minutes, you will notice this. Switch off the flame right away, as frying the chicken for a long time can make it soggy and rubbery. Transfer the chicken pieces to a plate and garnish with a fresh spring of curry leaves and some freshly ground pepper. Serve with onion slices, mint dip, or just the dish itself! Yummy and juicy chicken 65 is now ready!