add fresh curd, turmeric powder, chilli powder, kashmiri chilli powder, coriander powder, garam masala, amchur powder, chaat masala, sugar and salt in a bowl
mix well until lump free. the batter must not be too thick nor too thin.
Put in the chicken pieces and mix again
mix well so that the masala is well coated in the chicken. when adding chicken, make sure you wash and drain it completely before adding. water in it may cause the batter too thin. refregerate it for 2-3 hours or freeze for 30 minutes
now grease a pan with oil, place all the pieces leaving gap between and let it get roasted on all sides. keep the flame low and cook on all sides.
when it is completely done, squeeze lemon juice and toss it to mix well.
serve hot with mint chutney.