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1
Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
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2
Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
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3
If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
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4
Let cool, remove bones, and cut into smaller pieces.
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5
Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
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6
Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
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7
Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
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8
Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
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9
Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
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10
Transfer to paper towels to drain. Repeat the process with the remaining pieces.
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11
Transfer to a platter and sprinkle with the roasted cumin and chaat masala.
