Southern Indian fried chicken recipe
 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes1 tsp salt 2 tsp ginger and garlic paste (equal parts)2 lemons, juice only1 tbsp chilli powder20 fresh curry leaves, chopped75g/2¾oz gram flour 150g/5½oz rice flour 50g/1¾oz plain flour 1 tsp red chilli powder 1 tsp salt vegetable oil, for deep frying2 tsp South Indian garam masala 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, chopped2 tbsp chopped coriander1 banana shallot, chopped1 tsp salt½ tsp chilli powder1 tsp cumin seeds2 large tomatoes, cut into wedges1 lemon, juice only 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 Method 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. 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. 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. 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. 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. 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 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. Place the fried chicken on a serving plate with the chutney alongside.