Step-by-Step Instructions

1. 1.Prepare and Cut Chicken

   Take 1 pound (approximately 500 grams) of boneless, skinless chicken thighs. Wash and pat them dry. Cut each chicken thigh into 3-4 smaller, bite-sized pieces.

2. 2.Marinate the Chicken

   Add 3/4 teaspoon of salt, 2 teaspoons of ginger paste, 3 teaspoons of garlic paste, 3 teaspoons of Kashmiri chili powder, 1 teaspoon of amchur powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 tablespoon of yogurt, and 4 teaspoons of lemon juice to the chicken. Mix all ingredients thoroughly until each piece of chicken is well coated. Cover and let it marinate for at least 1 hour. For best results, marinate overnight in the refrigerator.

3. 3.Add Coating Ingredients

   After the marination period, add 1 tablespoon of cornstarch and 1 tablespoon of rice flour to the chicken. Separate the egg white from one egg, lightly whisk it, and add it to the chicken mixture. Mix everything together until the chicken pieces are evenly coated with the flour and egg white mixture.

4. 4.Fry the Chicken

   Heat oil for deep frying in a pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on one side, then flip and fry until cooked through and crispy on the other side. This should take about 3-4 minutes per side. Remove the fried chicken pieces, drain excess oil, and place them in a bowl.

5. 5.Prepare the Sauce

   Remove most of the oil from the pan, leaving about 2-3 tablespoons. Add 1 teaspoon of cumin seeds and let them splutter. Then, add 2 finely chopped garlic cloves, 2 green chilies (halved and slit), and the leaves from 1 stem of curry leaves. Sauté these ingredients until the garlic loses its raw flavor and becomes fragrant, about 1-2 minutes. Add 3 tablespoons of red chili sauce to the pan and mix well with the sautéed aromatics.

6. 6.Toss and Serve

   Add the fried chicken pieces to the pan with the sauce. Toss the chicken thoroughly to ensure each piece is evenly coated with the flavorful sauce. Cook for another 1-2 minutes, stirring constantly, until the sauce clings to the chicken. Remove from heat and serve hot.