Quantity good for 3-4 People


  • Chicken leg pieces – 1 kg, cleaned & washed
  • Cooking oil – 100 ml
  • Hung Curd – 100 ml
  • Kashmiri lal mirch powder – 2 tbsp
  • Coriander powder – 4-5 tbsp
  • Black pepper – 2 tsp, freshly ground
  • White pepper – 2 tsp, freshly ground
  • Cinnamon – 2 tsp, freshly ground
  • Green cardamom – 2 tsp, freshly ground
  • Clove – 2 tsp, freshly ground
  • Cumin (jeera) – 2 tsp, freshly ground
  • Nutmeg – 1/2 pc, freshly grated
  • Full flower of Nutmace – 1
  • Turmeric powder – 2 tsp
  • Ginger garlic paste – 2 tbsp
  • Lemon juice – 2 tbsp
  • Salt – as per taste

For Garnish:

  • Fresh coriander & mint leaves

For Chicken Marination:

  • Make small cuts cuts on the chicken pieces (all the masalas in marination can get absorbed in chicken).
  • In a pan – put some oil and add kashmiri lal mirch & mix till the chilli bleeds its color.
  • Now one by one add all masalas and keep on mixing.
  • In the end add hung curd and lemon juice and mix the marination properly.
  • Add Chicken in this marination and keep it in fridge for at least 4-5 hours (the more time you keep marinated chicken in fridge the more juicy and flavourful it will be.In case you have time than you should keep it for at least 20- 24hrs)


  1. Place the marinated chicken pieces on the OTG grill.
  2. Set temperature to 200 deg & keep it for 20 minutes.
  3. Once done, take the chicken out and let it cool.
  4. There will be some dripped oil on the OTG tray, pour that over the chicken (this jus is what adds more flavor).
  5. To make the chicken more tender & juicy, try & grill the chicken twice in the OTG at 200 deg for 20 minutes again. This process is what the restaurants follow and hence the chicken is more delicious. Once you can see that the oil is not there, that means the chicken is fully grilled. Take it out of the oven.
  6. Lastly, garnish with some coriander, mint leaves & a few drops of lemon juice. Serve it with mint sauce on the side. Enjoy!