Cut chicken thighs into bite sized pieces.

Marinate with chilly powder, black pepper powder, vinegar, turmeric and salt for about 30 mins.

Mix the marinated chicken with corn flour, eggs and maida.

Heat oil in a deep skillet.

Fry the chicken pieces, until they are golden brown.

:- Do this in small batches, over medium-high heat to ensure that the chicken is cooked thoroughly. Keep it aside.

Heat 2 tbsp oil in a wide skillet.

Add curry leaves, garlic and ginger and fry, until it turns brown.

Lower the heat to medium-low and add butter milk, food coloring and salt to taste.

After a couple of minutes, raise the heat to medium and cook, until it boils.

Add the chicken pieces and raise heat to high and cook, stirring periodically, until the gravy thickens.

Remove from the heat and add lemon juice.

;- Serve over sliced red onions.

:- Play around with the spices to suit your mood!