- 600g/1lb 5oz chicken thighs, boned, skinned and cut into 2.5cm/1in cubes
- 1 tsp salt
- 2 tsp ginger and garlic paste
- 2 lemons, juice only
- 1 tbsp red chili paste or red chilli powder
- 20 curry leaves, chopped
- 75g/2¾oz gram flour
- 150g/5½oz rice flour
- 50g/1¾oz refined plain flour
- 1 tsp red chili powder
- 1 tsp salt
- vegetable oil, for deep frying
- 2 tsp South Indian garam masala
- 8 curry leaves
- 3 garlic cloves, chopped
- 2 tbsp chopped coriander
- 1 banana shallot, chopped
- 1 tsp salt
- ½ tsp chilli powder
- 1 tsp cumin seeds
- 2 large tomatoes, cut into wedges
- 1 lemon, juice only
- Season the chicken with salt, ginger and garlic paste, lemon juice, red chili paste and curry leaves. Cover the chicken and place in the fridge for an hour.
- Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, red chilli powder and salt.
- Dust the marinated chicken cubes in the seasoned flour mixture.
- Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.
- For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper.
- Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture.
- Season to taste with more salt and lemon juice.
- Place the fried chicken on a serving plate with the pounded chutney alongside.