Grind ginger, garlic, onion, green chilli, cilantro, curry leaves alt and pepper along with 1 tbsp water to a smooth paste.
Prick the chicken all over with a fork. Apply the marination to the chicken and leave refrigerated overnight. Beat an egg into a bowl and beat well.
Spread out the bread crumbs on a flat plate.Lift out the chicken one at a time, leaving marinade sticking to them. Dip first in beaten egg and then in bread crumbs and set aside.
Prepare all the chicken pieces this way, and let them sit, breaded for 10 minutes. You would find some juice of the marinated left over-reseved them for later use.
Heat oil in a skillet over medium low flame. When the oil is hot, place chicken winglets killet and fry until golden brown on both sides.
Remove gently with a spatula. In another pan add 2 tablespoons oil add the chopped shallots and garlic followed by the reserved marinate juice.
Once they are combine well add the fried chicken winglets. Saute til they are well coated.Transfer o a serving platter garnisheed with chopped coriander leaves or even lemon wedges and raw onions. Serve hot garnished chopped cilantro along with lemon wedges and raw onion rings.