Clean 500 grams of chicken pieces and pat them dry.
In a bowl, mix 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala, salt to taste, and 2 tablespoons lemon juice. Marinate the chicken pieces in this mixture for at least 30 minutes.
In another bowl, prepare a batter by mixing 100 grams of besan (gram flour), 50 grams of rice flour, 1/2 teaspoon baking soda, a pinch of salt, and water as needed to make a thick batter.
Heat oil in a kadai (deep frying pan) over medium flame.
Dip the marinated chicken pieces in the batter, ensuring they are well coated.
Carefully place the coated chicken pieces in the hot oil and fry until they turn golden brown and crispy.
Remove the chicken pieces from the oil and place them on a paper towel to remove excess oil.
Serve hot with slices of onion and lemon wedges on the side.