Make deep incisions on the chicken pieces.
Marinate the chicken With lemon juice, ginger-garlic paste, salt, and red chilli powder for about 30 minutes.
For the batter, mix all the ingredients together in a blender.
Heat the oil in a wok (kadhai); dip the marinated chicken in the batter and then lower gently in the hot oil. Deep-fry on medium heat till light brown. Remove with a slotted spoon, prick each piece with a fork and keep aside for 10 minutes.
Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.Sprinkle chaat masala before serving.