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In a large cast-iron or nonstick skillet over low heat, toast the chickpea flour and stir constantly until it starts to darken, about 2 minutes. Transfer the toasted flour to a large bowl and carefully wipe the pan clean.
To the bowl containing the flour, add the yogurt, salt, chili powder, fenugreek, garam masala and cumin and stir until well combined to form a thick sauce. Add the chicken pieces and toss until well coated.
In a skillet over medium heat, heat the oil until shimmering. Add the chicken pieces in a single layer -- it’s okay if some pieces are touching. Cook, undisturbed, for 4 to 5 minutes, until the chicken turns brown and crisp. Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees, 3 to 5 minutes. Thicker pieces of chicken may take a bit longer. Serve with chutney and rice or naan, if using.
NOTE: If you can’t find Kashmiri chili powder, use ¾ teaspoon smoked paprika and ¼ teaspoon cayenne pepper. If you cannot find dried fenugreek, substitute ground yellow mustard or a teaspoon of Dijon mustard. Fine sea salt or table salt can be substituted for black salt. You can make your own garam masala (see related recipe.)