Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chili powder and 1 1/2 teaspoon salt.
Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.