For the Marinade: 4-5 boneless skinless chicken thighs (cut into bite-sized pieces) 1 heaping tbsp ginger garlic paste 2–3 tsp red chili powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp salt Pinch of food color (optional) 1 tbsp cornstarch 2 tbsp flour 1 egg Squeeze of lime For the Sauce: 2 tbsp greek yogurt 1 tsp soy sauce 1 tbsp sriracha 2 tbsp ketchup ½ tsp vinegar 1 tbsp water Extras 3 green chilis, chopped Few stems of curry leaves 4 cloves of garlic, minced HOW TO MAKE IT Marinate the chicken with ginger garlic paste, red chili powder, turmeric, garam masala, salt, food color, and lime. Marinate for at least 30 minutes. Add egg, cornstarch, and flour and mix to coat. Preheat oven to 400°F with your baking pan inside for 5 minutes. Arrange chicken in a single layer on the hot pan. Bake for 20–22 minutes, flipping halfway, until crispy and cooked through. Mix together yogurt, soy sauce, sriracha, ketchup, vinegar, and water in a small bowl. In a pan over medium-high heat, add...