Marinate the Chicken: In a bowl, mix the buttermilk, ginger-garlic paste, paprika, cayenne pepper, black pepper, garam masala, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours (or overnight for best results).
Prepare the Coating: In a shallow dish, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, and salt. Mix thoroughly to ensure the seasonings are evenly distributed.
Coat the Chicken: Remove the marinated chicken from the fridge and let it rest for a few minutes. Dredge each piece in the flour mixture, pressing down gently to coat evenly. Shake off any excess flour.
Pressure Cook the Chicken: Heat your pressure cooker over medium-high heat. Add just enough oil to cover the bottom of the pot. Once hot, carefully add the chicken pieces, ensuring they don’t touch. Close the lid and cook under pressure for 5-7 minutes. The chicken will remain juicy on the inside after this step.
Fry the Chicken: Heat the oil in a deep fryer or frying pan to 350°F (175°C). Fry the pressure-cooked chicken for 3-5 minutes until the coating is golden and crispy. Use tongs to carefully turn the pieces so they fry evenly.
Rest and Serve: Once fried, transfer the chicken to a paper towel-lined plate to remove excess oil. Let it rest for a couple of minutes, then serve hot with your favorite sides and dipping sauces.
