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Dissolve the sugar and salt in 100ml of boiling water then mix with the rest of the water - ice cold. Add aromats and chill. When cold, lightly score your chicken thighs and add to the brine. Refrigerate overnight or for a few hours.
Dry off the chicken thighs and add to a bowl with the lemon juice. Mix thoroughly and leave for a few minutes. Then add all the dry spices, mixing thoroughly. Next the egg, mix well, then add the flours and mix till all chicken is well coated with the batter.
Heat your oil to 180c and fry till golden and gnarly. Move to a rack to rest.
Cut your buns in half, butter each side with spiced butter and toast in a hot pan. Cover the bottom with pink pakora sauce, and the top with coriander chutney. Lay on a chicken thigh, spritz with lemon juice, and top with sliced red onion and crispy lettuce.
For the pink pakora sauce: Mix all the ingredients together thoroughly.
For the spiced butter: Crush the curry leaves and add all ingredients together mixing well.
For the coriander chutney: Add all ingredients to a food processor and blitz. Add a little water or neutral oil if required.