Step 1

In a medium bowl, combine the boneless chicken cubes, ginger, garlic, chili powder, chaat masala, and salt and toss to mix. Let stand for 15 to 20 minutes.

Step 2

In a large bowl, combine the besan, cornstarch, and water and whisk well. Add chicken cubes to the pakora batter and stir. Make sure to coat the chicken pieces completely.

Step 3

Let stand for another 15 to 20 minutes.

Step 4

Meanwhile, heat oil in a heavy-bottomed saucepan over high or medium-high heat. You want the oil to be hot enough that when you drop a piece of the batter-coated chicken in, it sizzles immediately.

Step 5

Add the chicken pieces in batches to the hot oil and cook, turning as needed, until dark golden brown, about 6 to 9 minutes per batch. Transfer the cooked chicken pakora to a paper towel-lined plate.

Step 6

Sprinkle with salt and serve hot with your favorite chutney. Garnish crispy chicken pakora with chopped green chillies, chopped cilantro or coriander leaves, or chopped curry leaves, if desired.