Clean and cut the boneless chicken into small cubes and keep aside. In a bowl add corn flour, kashmiri red chilly powder, pepper powder, beaten egg, curd, ginger garlic paste, lemon juice, food color and salt to make a thick paste. Marinate the chicken pieces with this paste and keep aside for at least 3 hours. Heat oil in a pan and add the marinated chicken pieces without overlapping. Fry on a medium-low flame until golden brown color. Drain on paper towels. Add the curry leaves to the oil and let it turn crisp and add to the fried pieces of chicken. Homemade Chicken 65 is ready.