Remove the skin of the chicken and wash well. Pat dry. Draw stashes over the chicken's thick parts.
Whisk together ingredients from yogurt to chaat masala powder in a bowl.
Put the chicken in and coat well. Cover with a cling film and marinate for as long as possible, preferably overnight.
Steam the chicken in a steamer for 15 minutes before deep frying it, which is the traditional way. I used my air fryer at 200 degrees for 40 minutes.
Serve hot with a generous sprinkling of chaat masala.