Take chicken pieces in a medium sized bowl and add 1 tsp ginger garlic paste, salt and 1/2 tsp black pepper. Mix well.
In a separate bowl, break an egg and whisk it. Add it to the chicken pieces. Next add corn flour. Mix well so that all the pieces are coated.
Heat oil in a frying pan or wok. Add chicken pieces, enough to cover the pan/ wok and easy to work with. Fry until lightly golden. Drain and remove on an absorbent paper towel to remove excess oil.
Repeat the same for all the chicken pieces.
In a medium non stick sauce pan, heat oil for tempering (about 1 tbsp).
Add cumin seeds, curry leaves, 1 tsp ginger garlic paste, ginger and garlic. Cook for 1/2 minute.
Now add red chili powder, turmeric and remaining black pepper. Cook for another 1/2 minute. Add water to get a thick consistency paste.
Add the red food color, green chilis (or jalapeños) and salt if required.
Now stir in the fried chicken pieces. The paste should coat all pieces.
Remove from heat and transfer to serving dish.
Garnish with cilantro and enjoy!