Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
Heat up the oil in a karahi or wok to a medium heat
Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
Add a small amount of water if required to ensure the chicken is coated in a thick batter.
Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper