Take a plate. Add the chicken pieces along with the salt, lemon juice, and ginger garlic paste.

Next, marinate the chicken legs properly and rest for at least 30 minutes.

In a small bowl, add 1 teaspoon mustard oil and red chili powder. Mix.

Next, add the hung card, coriander powder, cumin powder, tandoori chicken masala, black pepper powder, and roasted gram flour. Mix.

Apply the mixture on the marinated chicken ;egs and coat them well.

Next, heat 1 tablespoon mustard oil in a non-stick pan. Add in the coated tandoori legs and cook for 25-30 minutes. Cover the pan and cook over low to medium flame. Keep turning the legs in between so that all the sides are properly cooked. You should start seeing charring on the sides of the chicken legs.

Once the chicken legs are cooked, using a tong put them directly on top of the flame for a minute or two.

Transfer them back to the pan. This is an optional step. Take a small metal bowl and place a hot piece of charcoal in it. Top it with butter and close the pan with a lid. You will notice smoke spread through the pan. Let it sit until the smoke disappears. This adds a smoky flavor to the chicken.

Enjoy with green chutney and pickled onions.