Step 1

Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a medium bowl and lightly pat it dry. Add the red chili powder, black pepper, salt, and baking soda and toss to coat chicken evenly. Stir in the egg. Lastly, add the cornstarch and all-purpose flour and toss to coat the chicken, adding the measured water if it gets clumpy or hard to mix.

Step 2

Preheat oil (See Note 4 for Air Frying instructions): Heat a large frying pan or heavy-bottomed pot over medium-high heat. Add oil so that it’s at least 1/2”/1.27 cm deep. It should be deep enough so that the batter doesn't stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 325-350°F/113-175°C).

Step 3

Fry chicken: Gently lower each piece of chicken into the hot oil, making sure not to overcrowd the pan. (I like to use tongs to pick up the chicken and lower it into the oil.) Fry, turning often, until crispy and golden brown all over, 4-5 minutes. You want to maintain a medium-high temperature. Temp too low = chicken drying out. Temp too high = chicken still raw inside.

Step 4

Remove: Use a slotted spoon or spider strainer to transfer the chicken onto a wire cooling rack or paper-towel lined plate. Repeat with the remaining chicken.

Step 5

Prep food color water: Place the water in a small measuring cup or bowl. Stir in the food coloring. Set aside.

Step 6

Tarka: Gather Tarka ingredients along with water for deglazing the pan and set within reach. Heat oil in a large pan over medium heat. Once hot, add the cumin seeds, sliced garlic, green chili peppers, and whole dried chili peppers. Sauté, stirring constantly, for 2 minutes, until the garlic begins to brown. Deglaze with 2 tbsp water. Once the water dries up, add the garlic paste, ginger paste, and curry leaves and sauté until aromatic, another 2 minutes.

Step 7

Add sauce: Add the chili garlic sauce, yogurt, and salt. Increase the heat to medium-high and bring to a simmer. Cook for 4-5 minutes, until the sauce thickens and reduces. You want to 'cook out' the raw flavor from the chili garlic. The longer you simmer, the more concentrated the flavor. Pour in the colored water and bring to a simmer again for another 2 minutes.

Step 8

Simmer together: Add the chicken and toss to coat. Taste and add salt, if needed. Simmer together for 1-2 minutes, until the sauce thickens. Serve hot as an appetizer or with basmati rice. I like to serve with lemon wedges on the side.