For the marinade, mix together: 2tsp Kashmiri chili powder, 1tsp ginger, 1 clove of garlic (finely chopped), 0,5tsp turmeric, 0,5tsp pepper, 0,5tsp salt and 1tsp lemon juice in a bowl. Add the chicken breast in pieces and stir well into the marinade. Let the chicken marinate in the refrigerator for at least an hour.
For the sauce, mix: 250ml yogurt, 1tsp Kashmiri chili powder, 1 clove garlic (finely chopped), 0,5tsp coriander, 0,5tsp krukuma, 0,5tsp salt and a little red food coloring in a bowl and set aside.
For the batter, mix: 1 egg with 2 tbsp cornmeal, 1 tbsp rice flour and 2 tbsp water in a bowl, and whisk until smooth. Stir the marinated chicken into the batter.
Heat the vegetable oil and deep-fry the chicken over medium-high heat until golden brown. Drain the chicken on kitchen paper.
Discard the frying oil and add 2 tablespoons of new oil to the wok. Add 1tsp ginger and 1 clove garlic and fry for about 30 seconds. Add the curry leaves, green chilies (finely chopped or in rings) and chicken pieces and fry for about 2 minutes. Then add the yogurt sauce and heat over medium-high heat until the sauce is almost completely absorbed and the chicken pieces are almost dry.
Serve the red chicken with cilantro.
Can also be served as a main course with rice and/or naan bread.