Cut the chicken into fingers and put into a bowl. Add salt, ginger-garlic paste, red chilli powder, turmeric powder, curry powder, lemon juice and egg and mix well.Place the cornflakes in another bowl and crush well. Add refined flour and mix.
heat sufficient oil in a kadai. Roll the chicken fingers in the cornflakes and press lightly. Slide them into the hot oil and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with tomato sauce.