Kricket's Keralan fried chicken

Ingredients

• 400 g boneless, skinless, free-range chicken thighs, cut into 2.5 cm pieces
• 1 litre vegetable oil, for deep-frying
• 100g plain flour
• 100g cornflour
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon ground turmeric
• a generous pinch of chaat masala per portion
• 80g fresh curry leaves, lightly fried, to serve
• 200g Curry Leaf Mayonnaise, to serve
• 300 g Greek yoghurt
• 100ml buttermilk
• 3 green chillies, finely chopped
• 1 bunch of fresh coriander, finely chopped
• 200g pickles peeled and thinly sliced
• 200ml Pickling Liquor (see below)