2 kg of boneless skinless chicken thighs
1 1/2 tbsp G&G paste, 1 1/2 tbsp all purpose flour/maida, 3/4 tbsp cornflour, 1 1/2 tsp Garam masala powder, 2 tbsp chili powder( depends on your spice level), a pinch of orange food color, 1 egg and salt to taste
1 tsp soy sauce, juice of 1/2 lemon, bunch of curry leaves, 1 tsp of siracha sauce, 1 tsp pepper powder.
Add all the ingredients and marinate the chicken. Just 10 minutes of marination is enough.
Heat oil in a kadai.
Deep fry the chicken
Set aside the fried chicken and put the curry leaves in the same oil you fried the chicken in order to garnish.
Chicken 65 ready! Enjoy!