1. Chop chicken into small pieces and wash them.
2. Add ginger-garlic paste, garam-masala powder, yogurt, food colour, corn flour, chillie powder, salt, turmeric powder. Mix them well. Marinate for 1 hour.
3. Add oil in a wide skillet and fry the chicken pieces in batches. Keep on medium or low medium flame to allow the inside to cook well. Remove and place in the paper towel to drain off the excess oil.
4. Now in the same oil deep fry the curry leaves and green chillies till crispy.

Serve with Biryani or as a snack.