• 750 grams whole chicken, cut into 4 pieces on the bone
• 1 tbsp garlic paste
• 1 tbsp Ginger paste
• 1 lemon juice
• Salt to taste
• 1 cup Hung yogurt
• 1 teaspoon Garam masala powder
• 1 teaspoon red chilli flakes
• 1 teaspoon Kashmiri red chilli powder
• 1.5 tbsp Kashmiri red chilli paste
• 1 teaspoon Chaat masala for sprinkling
• Black salt to taste
• 3 tbsp oil
• 1 tbsp gram flour (besan)
• 1.5 teaspoon carom seeds (ajwain)
• 1 tbsp Mustard oil
• Butter for basting
• Onion roundels for serving

Method 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. "

2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoonchaat masala, black salt and salt in a bowl and whisk well. "

3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant."

4. Add the gram flour mixture to yogurt mixture and whisk well. "

5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. "

6. Preheat oven to 200° C."

7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown."

8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter."

9. Sprinkle some chaat masala and serve hot with onion roundelsand pudinyachi chutney."

• Remove skin from chicken pieces, and cut slits into them lengthwise. Mix it with curd or yoghurt and keep aside for 45 mins to 1 hour before cooking.  This would help the chicken to become soft and tender.
• Preheat the oven before cooking.
• Brush the chicken pieces with a bit of ghee to make the chicken bit moister and soft.