Wash and cut the chicken into bite size pieces.
Take the chicken in a bowl, add the spice powder along with salt, ginger garlic paste and turmeric powder.
Rub well all over and marinate for 1 hour at least.
When you are ready to make the pakoras, heat a kadai with oil for deep frying.
Then to the chicken, add finely chopped coriander leaves and green chili. Mix well.
Next add in this order, first sprinkle besan and mix well, followed by Cornflour, and finally Chili powder.
Sprinkle a little water if required to mix everything together.
When the oil is hot, deep fry the chicken in batches.
Remove on to a kitchen towel.
Serve hot.