Step 1

In a large cast-iron or nonstick skillet over low heat, toast the chickpea flour, stirring constantly, until it starts to darken, about 2 minutes. Transfer to a large bowl and carefully wipe the hot pan clean.

Step 2

To the bowl with the flour, add the yogurt, chili powder, fenugreek, garam masala, kala namak and cumin and stir until well combined. Add the chicken and toss until well coated.

Step 3

In a skillet over medium heat, heat the oil until shimmering. Add the chicken in a single layer — it’s okay if some pieces are touching. Cook, undisturbed, until the chicken turns brown and crisp, 4 to 5 minutes. Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees, 3 to 5 minutes. (Thicker pieces of chicken may take a bit longer.) Divide among shallow bowls and serve with chutney, rice and/or naan, if using.