Oven-Fried Chile Chicken

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Marinade

Large knob fresh ginger, peeled, and roughly chopped

2 to 4 green chiles, cut in half with the stalk, seeds and membranes removed

2 to 3 cloves garlic, peeled, and finely chopped

1 teaspoon kosher salt

1 teaspoon garam masala

2 tablespoons oil

1 tablespoon freshly squeezed lemon juice

Chicken

1 pound 12-ounces chicken pieces, skinned, and pricked all over with a fork

3 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

4 slices white bread, processed to crumbs in a food processor

1 to 2 large free-range eggs, beaten

1 lemon, cut into wedges, to serve