Prick the chicken legs at several places with a fork or with the tip of a knife make gashes in the chicken.

Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hr.

Stir the remaining ingredients into the yoghurt.

Add the yoghurt mixture to the chicken and mix well, till a uniform coloured marinade is reached.

Taste the marinade. It should be well salted and have a distinctive flavour of ginger-garlic.

Push the marinade well into the gashes.

Let the chicken marinate, covered in the fridge preferably for 24 hrs or at least for 10 hrs.

Grill for about 20-25 minutes or until cooked, brushing with marinade several times and lastly with oil.

During grilling, turn the chicken pieces frequently.

Squeeze lemon juice and sprinkle chaat masala over the grilled chicken.