In a mixing bowl, combine 250g of boneless chicken with ½ teaspoon salt, crushed chilies, cumin, garam masala, red chili powder, chaat masala, garlic powder, and ginger powder. Squeeze in 1 teaspoon of fresh lemon juice, then add 2 teaspoons of chopped onion and 1 teaspoon of chopped green chilies. Mix thoroughly, ensuring the chicken is well-coated, and let it marinate for 30 minutes at room temperature for the best flavor infusion.

After marination, add ½ cup of gram flour, 1 tablespoon of corn flour, and 1 tablespoon of rice flour directly to the marinated chicken. Mix well until the chicken pieces are evenly coated. Gradually pour in 100 ml of water, stirring until you achieve a thick, smooth batter.

In a deep frying pan or kadhai, pour enough oil for deep frying, about 2-3 inches deep. Heat the oil over medium heat until it reaches around 350°F (180°C), which you can test with a small drop of batter.

Carefully drop spoonfuls of the coated chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 5-6 minutes, turning occasionally until the chicken pakoras turn golden brown and crisp.

Once your chicken pieces are beautifully golden and sound crispy when tapped, use a slotted spoon to transfer them onto a plate lined with paper towels.

Transfer the Chicken Pakoras to a serving dish and garnish with fresh coriander. Pair them with your favorite chutney, such as mint yogurt or tangy tamarind sauce, to enhance the flavors.