In a bowl, combine chicken cubes with yogurt, chilli powder, garam masala, cumin, coriander, turmeric, salt, food color (if using), ginger garlic paste, and lemon juice.

Mix well until all pieces are evenly coated.

Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Add egg, flour, and rice flour to the marinated chicken. Mix until every piece is well-coated, the mixture should cling to the chicken but not be too runny.

Heat oil in a deep pan over medium heat.

Fry the chicken in batches until golden and crispy, about 5–6 minutes per batch.

Remove and place on paper towels to drain excess oil.

In a small bowl, whisk together yogurt, sweet chilli sauce, ketchup, soy sauce, vinegar, and water. Set aside.

In a clean pan, heat 1 tbsp oil.

Add garlic, green chillies, and curry leaves and sauté for 30 seconds until fragrant.

Pour in the prepared sauce mixture and cook for 1–2 minutes on medium heat until slightly thickened.

Add the fried chicken and toss well so every piece is coated.

Stir-fry for another minute until the sauce clings to the chicken beautifully.

Serve hot, garnished with a few extra curry leaves or a squeeze of lemon.

It pairs perfectly with plain rice, garlic naan, or even on its own as a starter.