Take 500 grams of boneless chicken pieces and cut them into bite-sized pieces. Marinate the chicken with 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, salt to taste, and 2 tablespoons of lemon juice. Mix well and let it rest for 30 minutes.
In a separate bowl, prepare the batter by mixing 100 grams of gram flour (besan), 50 grams of rice flour, 1/2 teaspoon of red chili powder, 1/4 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala, and salt to taste. Gradually add water and whisk until you get a smooth, thick batter.
Heat oil in a deep frying pan or kadai over medium heat. Dip the marinated chicken pieces in the batter, ensuring they are well coated.
Carefully drop the coated chicken pieces into the hot oil and deep-fry until they turn golden brown and crispy. Make sure not to overcrowd the pan.
Remove the crispy chicken pieces from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with mint chutney or ketchup.