In a bowl, add the chicken and combine all the ingredients for chicken marinade. Mix well. Cover and refrigerate for at least 30 minutes or overnight if possible.
To the chicken marinade, add cilantro leaves, green chili, gram flour, and rice flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.
In a pan or kadai, heat enough oil on a medium flame for deep frying. Once the oil is heated to 350°F, carefully drop in the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until they are golden and crispy.
Remove from oil using a slotted spoon and place on a tissue paper lined plate.