In a medium mixing bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Mix thoroughly until every piece of chicken is evenly coated. Cover and let marinate at room temperature for 30 minutes.

Pour the frying oil into a kadai or deep frying pan to a depth of about 5 cm (2 inches). Heat the oil over medium heat until it reaches approximately 175C to 180C (350F to 355F).

Add the besan, rice flour, chopped curry leaves, green chilies, coriander leaves, and ajwain seeds directly into the bowl with the marinated chicken. Toss to distribute the dry ingredients. Sprinkle 1 tablespoon of water over the mixture and mix with your hands, rubbing the coating onto the chicken. If the flour is still dry and loose, add another tablespoon of water. The coating should be a thick, sticky paste that clings tightly to each piece without pooling at the bottom of the bowl.

Drop the coated chicken pieces individually into the hot oil to prevent them from sticking together. Do not overcrowd the pan; fry in batches of 8 to 10 pieces. Let them fry undisturbed for 1 minute so the coating sets, then use a slotted spoon to gently turn them.

Fry the chicken pieces for 5 to 6 minutes per batch, turning occasionally. The exterior should turn deep golden-brown and crisp, and the thickest piece of chicken must register an internal temperature of 74C (165F) when checked with an instant-read thermometer. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining batches.