Step 1

Clean chicken and wash under running tap water. Wipe the pieces using a clean kitchen towel. Make incisions on the chicken skin which helps to absorb masala.

Step 2

Combine turmeric powder, red chili powder, salt, and lemon juice in a bowl. Make the paste and rub this over the chicken pieces. Keep it aside for 1 hour or just 30 mins.

Step 3

Prepare the second marination by combining all the ingredients in a mixing bowl. Pour this over marinated chicken pieces and make sure chicken is well coated with the masala.

Step 4

Keep it in the refrigerator for 4-5 hours or overnight. I let it overnight for better results.Take chicken from the refrigerator and keep it at room temp for 30 mins. Preheat oven to 180 degrees C for 10 mins in Broil/grill mode.

Step 5

Either skewer the marinated chicken pieces or keep it over a wire rack. Keep it on the top rack of the oven and keep a baking tray below the rack to collect the drippings.

Step 6

Grill the chicken legs for the first 10 mins and remove from the oven. turn over the pieces and baste with little oil/butter and grill again for 10-15 mins.

Step 7

Repeat it for another 20 mins till the masala gets cooked properly and the chicken gets a charred look. Remove it from the oven and allow it to cool. Serve hot/cold with mint-coriander chutney.