Cut chicken into four pieces, breast and thighs into two parts. Remove skin and make light gashes in flesh. Rub ground spices into chicken and leave to marinate for half an hour.
Heat oil in a karai. Dip each piece of chicken into flour and then into beaten eggs (beat two eggs at a time so that chicken has good crisp frills) and deep fry in hot oil. Lower temperature and keep spooning oil over chicken to get frills. Fry till chicken is cooked.
Serve with slices of lime.