Chicken leg (without skin) - 6 pieces
Lemon juice - 1 lemon
Chilli powder/Paprika - 1 tsp
Oil for basting the chicken (People in US - use "I cannot believe that it's not butter")
Lemon wedges and onions slit length wise
Salt to taste
Thick yogurt - 1 cup (Fat free plain yogurt for calorie conscious people)
Kasoori methi - 2tsp
Freshly ground ginger garlic paste - 2 tbs (10 garlic flakes and 1 1/2" ginger)
Black salt - 1/2 tsp
Garam masala - 1/2 tsp
Cornflour - 1 tsp
Wash and pat dry the chicken and make slits on the surface of each pieces with a knife. Rub lemon juice, salt and chilli powder and keep aside for 30 minutes. Meanwhile mix all ingredients mentioned under "for marinating", rub the chicken with this marinade and keep aside for four hours in the fridge.
Pre- heat oven to 350 F. Place chicken on the grill on top of a foil. Grill for 15 minutes, brush chicken with oil. Turn pieces and grill for another 10 - 15 minutes. Then turn oven to broil and cook on both sides till you get a slightly burnt texture. Remove from oven, sprinkle chaat masala and serve hot with green chutney, lemon wedges and sliced onion.