Season chicken with salt, ginger garlic paste, lemon juice, chili paste, and curry leaves.
Refrigerate the chicken for one hour.
Mix gram flour, rice flour, plain flour, chili powder, and salt in a bowl.
Coat marinated chicken cubes in the flour mixture.
Heat a deep fat fryer to 180°C and fry chicken until crisp and cooked.
Sprinkle the fried chicken with garam masala.
Sauté curry leaves in oil and drain on kitchen paper.
Crush leaves, garlic, coriander, shallot, salt, chili powder, and cumin in a mortar.
Add tomato wedges and lemon juice into the mixture and blend gently.
Adjust seasoning with salt and lemon juice to taste.
Serve fried chicken with the chutney.