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.