In a bowl, add curd, red chili powder, garam masala, coriander powder, red chili sauce, and tomato sauce.
Add beetroot juice and water. Mix well.
Heat oil in a pan/wok. Add chopped garlic, chopped or slit green chilies, curry leaves, and finely chopped onion. Saute on high flame. Do not let the garlic burn.
Turn the flame to low and add the curd.
On medium flame, cook for a min or two.
Add the fried chicken pieces.
On high heat, toss the chicken pieces well till the yogurt sauce is absorbed.
Lastly, add coriander leaves and give a gentle mix.
Hyderabadi Chicken 65 is ready to relish. Serve with onion rings and lemon wedges.