Chop the chicken breast or chicken thigh into 1" cubes. Set aside.
Prepare the marinade: In the bowl where you stored the chicken pieces add 1/2 cup yogurt, turmeric powder, garam masala powder, kashmiri red chili powder, red chili powder, 1/2 tbsp crushed pepper powder, lemon juice, 1 egg, cornstarch, ginger garlic paste, salt, half of the above-mentioned beet juice and mix everything well, so that the chicken pieces are all well coated with the marinade.
Allow the marinated chicken to rest for at least 30 mins.
Set up your Instant pot to the "Saute" mode & set it to " more". You can do this by pressing the "saute" button. Pour oil in the pot & allow it to become hot.
When the oil is hot gently release the marinated chicken pieces and fry them in batches until golden & crisp. Set them aside.
Prepare a quick sauce for the sauteeing part. In a separate bowl mix together the remaining 1/2 cup yogurt, garlic chili sauce, tomato ketchup, and the remaining beet juice. Whisk well. Set aside.
After deep frying, all the chicken pieces, press the "cancel" button on your Instant Pot, and carefully pour the hot oil in a separate container except 5 tbsp oil.
Switch on the Instant pot & press the "saute" button and set it to "normal" mode. Allow the oil to become hot.
Gently release the curry leaves and allow them to sizzle for a few seconds.
Next, add the chopped ginger, garlic, and the slit green chilies. Saute for a few mins.
Now, add the quick sauce to the pot, mix well.
Add the deep fried chicken pieces along with the remaining pepper powder. Saute until well coated and the consistency becomes dry.
Serve hot, enjoy!