Ingredients
| Chicken Drumsticks Legs | - | 12 |
| Tandoori Powder | - | 3 tbsp |
| Ginger Garlic | - | 3 tsp paste |
| Yogurt | - | 1 1/4 cup thick |
| red chili powder | - | 1/2 tsp |
| Coriander Powder, Garam Masala, Cumin Powder | - | 2 tsp each of |
| Lemon | - | 1-2 tbsp juice |
| Oil | - | 1 tbsp |
| salt | - | to taste |
| For serving | - | 3-4 lemons halved and chaat masala |
Instructions
Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken. Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour. Stir the remaining ingredients into the yogurt. Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts. Let the chicken marinate, covered in the fridge preferably for 10 hrs. Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly with oil. During grilling, turn the chicken pieces frequently.
