A Mughlai kebab made by marinating chicken legs with spices, yoghurt and gram flour. Finally grilled to perfection, giving it a spicy, earthy and nutty flavor.
Roast the besan or gram flour on low flame till its light brown.
Add Green chilies, Salt, Lemon juice, coriander leaves and Ginger garlic paste. Keep it covered and marinate for 1 hour.
After an hour, add red chili powder, turmeric powder, garam masala, cumin powder, besan and yoghurt. Mix everything well and keep it aside for 2 hours.
Add Mustard oil. Turn the oven on 350F or 180C. Grill the chicken in the oven. Discard all the extra marination. Keep a tray underneath to catch any kind of drippings.
Keep basting with butter and turn the chicken in between and grill for 30 minutes. Serve with mint chutney and onion salad.