Cut chicken into small bit sized pieces.
In a bowl add the chicken pieces, ginger garlic paste, salt, green chili, curry leaves, coriander leaves, onion, red chili powder, garam masala, coriander powder and mix everything well. Marinate this for 4 hours or at least half an hour.
Just before frying, take it out from the fridge and add the besan and all purpose flour. Mix everything together well.
Heat oil in a kadai. When the oil gets hot, keep the temperature at medium.
Drop the chicken pieces by spoonful.
Fry until golden brown.
Serve hot with ketchup or mint yogurt chutney