Tandoori Chicken

Ingredients

• 4 chicken legs
• Salt to taste
• ½ cup hung yogurt
• 2-3 tablespoons roasted gram flour
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 2 teaspoons garam masala powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• ¼ teaspoon turmeric powder
• 1 teaspoon dried fenugreek leaves powder
• 1½ tablespoons red chilli paste
• 2 tablespoons mustard oil + to drizzle
• A few pieces of hot charcoal
• Butter for basting
• Fresh mint sprigs for serving
• Onion roundels for serving
• Lemon wedges for serving
• Green chutney for serving
• Chaat masala to sprinkle

Method

1. Make slits on the chicken legs. Sprinkle salt over them and rub well. Set aside for 10-15 minutes.
2. Take hung yogurt in a parat, add gram flour, ginger-garlic paste, lemon juice, garam masala powder, red chilli powder, coriander powder, cumin powder, turmeric powder, fenugreek leaves powder, red chilli paste and mustard oil and whisk well.
3. Add the chicken legs and mix well. Make sure that the chicken legs are coated well with the marinade. Set aside for 1 hour.
4. Place a steel katori with a piece of hot coal in the centre. Pour some mustard oil and cover immediately. Set aside for 5 minutes. Remove the katori.
5. Preheat the oven to 200°C. Place the chicken legs on an oven tray, keep it in the preheated oven and bake for 15-20 minutes basting with butter occasionally. 
6. Baste with some more butter once it is taken out of the oven.
7. Arrange mint sprigs, onion roundels ad lemon wedges on the serving plate.
8. Spread some green chutney in the centre and place the cooked chicken pieces on top.
9. Sprinkle chaat masala and serve hot.