Cut the chicken breast into bite-sized pieces, roughly one inch across, so they cook through evenly when fried.

In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt, then add the chicken pieces and mix until every piece is well coated.

Cover the bowl and let the chicken marinate in the refrigerator so the spices and yogurt tenderize the meat and work into every piece.

In a separate bowl, whisk together the gram flour, rice flour, ajwain, and red chili powder, then gradually add water while whisking until you have a thick, coating-consistency batter with no lumps.

Add the marinated chicken pieces to the batter and toss until each piece is evenly and thickly coated on all sides.

Pour the oil into a deep-fryer or heavy pot and heat it to 175°C, hot enough that a small drop of batter sizzles and rises to the surface immediately.

Carefully lower half the battered chicken pieces into the hot oil and fry, turning occasionally, until deep golden brown and cooked through.

Let the oil return to temperature, then fry the remaining battered chicken pieces the same way until deep golden brown and cooked through.

Lift the fried pakoras out with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.

Spoon the mint chutney into a small serving bowl and scatter the thinly sliced onion over the pakoras.

Let the pakoras sit for a few minutes so the crust firms up and the residual heat finishes cooking the centers, then serve hot with the mint chutney.