In a large bowl, mix 500 grams of bone-in chicken pieces with 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, and salt to taste. Marinate the chicken for at least 30 minutes.
In another bowl, whisk 1 cup of besan (gram flour) with 1/2 cup of water to make a thick batter. Add a pinch of salt and mix well.
Heat oil in a deep frying pan or kadai over medium heat. Dip each marinated chicken piece in the besan batter, ensuring it is well coated.
Carefully place the coated chicken pieces in the hot oil and deep-fry until they turn golden brown and crispy. Turn the pieces occasionally to ensure even cooking.
Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel to absorb excess oil.
Serve hot with mint chutney or tomato ketchup.