MURGH ANGARA

Ingredients

• 250 grams skinless boneless chicken legs
• 1/2 cup overnight hung curd
• 2 tablespoons Kashmiri red chilli paste
• 1 tablespoon red chilli powder
• 1 tablespoon garam masala
• 1 tablespoon cumin powder
• 1 tablespoon ginger garlic paste
• 1 teaspoon chat masala
• 1/2 red chilli flakes
• 1 lemon for juice
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon finely chopped ginger
• 1/2 teaspoon finely chopped green chilli
• 1 teaspoon salt or as per taste
• 4 tablespoons cooking oil or mustard oil
• Melted butter
• 1 charcoal