Marinate the Chicken legs with Ginger Garlic paste, Tandoori masala, Salt, Cumin Powder, Red Chili powder, Turmeric powder, Black pepper powder and Vinegar.
Keep the chicken aside for 1 hour.
Roast the Besan in Oil.
Mix the Besan and Yoghurt to the chicken.
Mix well and keep aside for 2 hours.
Preheat the oven to 400F. Cook the chicken for 30 minutes from both sides turning every 10 minutes.
Serve hot with Coriander and chili chutney, Onions and lettuce.