Ingredients

• 600g/1lb 5oz boneless
• skinless chicken thighs
• cut into 2.5cm/1in cubes
• 1 tsp salt
• 2 tsp ginger and garlic paste (equal parts)
• 2 lemons
• juice only
• 1 tbsp chilli powder
• 20 fresh curry leaves
• chopped
• 75g/2¾oz gram flour
• 150g/5½oz rice flour
• 50g/1¾oz plain flour
• 1 tsp red chilli 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

Directions

• Marinate the chicken in the salt
• ginger and garlic paste
• lemon juice
• one teaspoon of the red chilli powder and the 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
• the remaining red chilli powder and salt.
• Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture
• then 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 chutney alongside.