Step 1: Grind all the ground spices into a paste. Rub and marinate chicken pieces with the spice paste for about 1-2 hours.
Step 2: In a pot, at medium heat, add marinated chicken pieces along with the paste, salt, lemon grass, salam leaves and water; bring to a boil.
Step 3: Cover the pot with the lid, turn the heat to low and continue cooking until all the water has evaporated .
Step 4: Remove from stove and let it cool. At medium-high heat, add oil in to a wok. Deep fry the cooked chicken until golden yellow.
Step 5: Remove from the wok and pat dry them with a kitchen towel or paper towel to absorb the oil excess.