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Take 500gm boneless chicken cut into small sized cubes. Add 1 tsp red chilli powder, ½ tsp turmeric powder, ½ tsp black pepper powder, 1 tbsp ginger garlic paste, ½ tsp garam masala powder, salt to taste, 1 tsp lemon juice, a pinch of red food color. Marinate for 2 hours.
After 2 hours, add 2 tbsp corn flour, 1 tbsp all purpose flour, one egg white, ¼th tsp baking soda. Set aside for 20 minutes.
In a pan, add ½ cup oil and shallow fry the chicken both sides.
In a kadhai, take the leftover oil and heat it up. Add ½tsp zeera, 2 tbsp chopped garlic, 2 tbsp chopped ginger, 2-3 spit green chillies, few curry leaves, salt to taste, ½ tsp black pepper powder, ½ tsp red chilli powder, 2 tbsp red chilli sauce, 1tbsp green chilli sauce, ¼th tsp vinegar, ½ tsp soy sauce, lemon juice, 3 tbsp plain yoghurt. Mix everything together well.
Garnish with chopped cilantro.