Make the first marinade: Put the ginger-garlic paste, salt and lemon juice in a large, deep bowl. Stir well and add the chicken. Stir again so that all the chicken pieces are coated. Cover and put in the refrigerator to marinate for 30 minutes.
Make the second marinade: Place a nonstick griddle over low heat. Add the besan and toast, stirring continuously, for 1 to 2 minutes or until it is fragrant and lightly browned. Add the turmeric. Toast over low heat for 2 minutes. Transfer to a dry bowl.
Return the griddle to low heat. Add the garlic and toast for 3 to 4 minutes or until lightly browned. Set aside.