In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.
Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.
In a small sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; sauté for 5 minutes. Set aside to cool slightly.
Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.
Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.
Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.
Like the colonel's version, this fried chicken is good hot, at room temperature, or cold.