Marinated the Chicken legs with Ginger Garlic paste, lemon juice, 1/2 tsp salt and turmeric powder. Keep aside for 30 minutes.
Now add Greek Yoghurt, Red chili powder, Tandoori Masala, 1/2 tsp salt and Fenugreek leaves along with butter to the chicken. Rub all the ingredients really well. Keep aside for 1.5 to 2 hours.
Pre heat the oven on 375F and place the chicken legs on the grill with a tray underneath to catch the drippings. Grill for 30 mins, turning 2-3 times in between and brush some olive oil each time you turn.
Serve with onions and lemon on the side.
Recipe Notes
The marination can be kept overnight in the refrigerator.