(1)    Take 12 cloves of garlic and 3 cloves. Grind garlic and cloves together using a “mortar and pestle” to a fine paste. Take this paste and put it in a big bowl.

(2)    Add the below to bowl –

• Tomato puree – 1 tablespoon
• Half lemon – squeeze the juice into bowl.
• Oregano – 1/4 tablespoon
• Chilli flakes – 1/4 tablespoon
• Paprika powder – 1/2 tablespoon
• Salt – 1/4 tablespoon
• Coriander powder – 1/4 tablespoon
• Cumin powder – 2 pinches (half of 1/4 tablespoon = 2 pinch)
• Pepper powder – 1/4 tablespoon
• Oil – 2 tablespoons (refined or palm or groundnut oil)

Stir the contents in bowl with a spoon to get a thick paste.

(3)    Take the 4 leg pieces – put small slashes (4 or 5) on all the pieces. Apply the masala prepared in step 2, evenly over the pieces.

Keep a little of masala to be used in further steps.

Let the chicken pieces marinate in the masala for 30 to 45 min (we can marinate for 3 or 4 hours also).

(4)    Place a tawa on the small burner. Turn on the flame.

(5)    Pour 4 tablespoons of oil and shake the tawa a little so that oil spreads evenly over it. Let the oil get a little hot. Then, turn the flame to LOW mode.

Once the oil is hot, we can place the masala coated chicken pieces on the tawa.

(6)    Use two spatulas or spoons and for every 30 seconds move the pieces a little – a slight shake is enough – this is done so that chicken pieces don’t get sticked to tawa.

Also press the pieces gently with spatula to get deep fried easily.

(7)    After 2 minutes, flip all the pieces to the other side.  Let it get fried for another 4 or 5 minutes.

Flip it to another side where it is still not fried properly – in 25 to 30 minutes the pieces get fried completely on all the sides.

(8)    Apply the little masala that is left over in the bowl, on all the pieces. Let it fry for another 2 minutes.

That’s all, turn off the flame, our grill chicken is ready to be tasted.