Clean chicken, make 2 – 3 deep incisions on them, apply lemon juice and keep aside for 15 minutes.
Hang the curds for 15 – 20 minutes in a cloth to drain off water. Add lightly roasted besan to hung curd along with ginger garlic paste, turmeric powder, garam masala, chili powder and salt.
Marinate chicken in this mixture for an hour in refrigerator.
Preheat the oven at 220° C for 5 – 10 minutes, reduce temperature to 180° C and roast chicken for 15 – 20 minutes, changing its sides and basting with oil intermittently.
Serve hot after sprinkling with chat masala.