2 lb Chicken legs  (6 legs?)
Butter for basting

-MARINADE –
1/4 c Yogurt
2 tb Ginger paste
2 tb Garlic paste
1/2 ts White pepper powder
1/2 ts Cummin powder
1 ts Mace-nutmeg-cardamom powder
1/2 ts Red Chilli Powder
1/4 ts Tumeric
4 tb Lemon juice
2 tb Gram flour
Salt; to taste
5 tb Oil

Clean, remove skin and debone chicken. Cut each leg into 4 pieces – 24
tikka in all.

Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.

Preheat the oven to 350 degrees F.

Skewer the marinated tikka at least an inch apart. Keep a tray underneath
to collect the drippings.

Roast in a moderately hot tandoor for 6-7 minutes, basting at least once.
In a charcoal grill, for about the same time, basting once. In a pre-heated
oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure
that the chicken does not touch the sides or the bottom of the oven.