• Pat the chicken legs dry with paper towels to remove any excess moisture.
• Using a sharp knife, make a few diagonal slits on each chicken leg. This will help the marinade penetrate and infuse more flavour.
• Add red chilly powder, lemon juice and salt and rub over the chicken legs. Let them rest for 10 minutes.
• Meanwhile, In a small bowl, mix kashmiri chilly powder, coriander powder, turmeric powder, garam masala, chat masala, ginger-garlic paste, ghee/butter, salt, and thick curd to create a marinade. Add the salt needed for the masala here as we have already seasoned the chicken with salt.
• Rub the chicken legs thoroughly with the marinade, ensuring they are well-coated.
• Cover the chicken and let it marinate in the refrigerator for at least an hour, but preferably overnight for a more intense flavour.
• Place the marinated chicken legs on the preheated grill. Make sure the grates are clean and lightly oiled to prevent sticking.
• Alternatively, place the marinated chicken legs on a baking tray lined with aluminium foil and set the oven to grill mode at 230 degrees Celsius.
• Grill for about 10-15 minutes per side or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
• Flip the chicken after 15 minutes, spray some oil/butter/ghee to lightly coat the chicken legs and rub the extra masala if available. This helps prevent them from drying out and adds a touch of moisture. Grill for another 15 minutes.
• To achieve a smoky black colour on the chicken legs, move them to the top rack of the oven for 5 minutes, remove flip the chicken and keep them for another 5 minutes so that both sides of the chicken legs get even smoky flavour.
• Remove the grilled chicken legs from the heat and let them rest for a few minutes.
• Squeeze fresh lemon juice over the chicken before serving.
• Serve your delicious grilled chicken legs with your favourite sides, such as a fresh salad, grilled vegetables, or mint chutney dipping sauce.

Mint chutney dip

• In a blender or food processor, combine mint leaves, coriander leaves, green chilli, lemon juice, sugar and plain yoghurt/curd.
• Blend until you achieve a smooth consistency.
• Taste the chutney and add salt as per your preference. Adjust the level of spiciness by adding more green chilli if desired.
• Transfer the mint chutney dip to a bowl and refrigerate for at least 30 minutes before serving. Chilling enhances the flavours.
• This mint chutney dip can also be used as a versatile condiment for other dishes, such as kebabs, and sandwiches, or as a dip for veggies.