Burnt Chilli Chicken Tikka

Ingredients
200 g chicken leg pieces, boneless
2 tbsp yogurt
2 tbsp ginger-garlic paste
salt to taste
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp jeera powder
1/4 tsp kasuri methi
2 tbsp mustard oil
1 tsp kitchen king masala
2 tbsp butter
2 tsp chilli flakes
2 lemon wedges
chaat masala to taste
2 tbsp burnt garlic
mint chutney to taste

Method
Marinate chicken with ginger-garlic paste and yogurt.
Leave aside for a minimum of one hour or 5-6 hours.
In a bowl, add all the spices and salt along with mustard oil and yogurt and mix so that you get a thick, spicy and tangy preparation.
Marinate the chicken with this paste and leave aside for 60 minutes.
Preheat the oven at 210°C. Bake the chicken until evenly roasted for at least 20-25 minutes.
Remove the chicken and immediately brush some good amount of butter to make sure chicken doesn’t turn dry.
In a bowl, mix some chaat masala, burnt garlic and chilli flakes. Evenly sprinkle this mixture and serve with lime and mint chutney.