Categories: Chicken, Indian 
      Yield: 6 servings 
  
      2 lb Chicken legs  (6 legs?) 
           Butter for basting 
 
----------------------------------MARINADE---------------------------------- 
    1/4 c  Yogurt 
      2 T  Ginger paste 
      2 T  Garlic paste 
    1/2 ts White pepper powder 
    1/2 ts Cummin powder 
      1 ts Mace-nutmeg-cardamom powder 
    1/2 ts Red Chilli Powder 
    1/4 ts Tumeric 
      4 T  Lemon juice 
      2 T  Gram flour 
           Salt; to taste 
      5 T  Oil 
  
  Clean, remove skin and debone chicken.  Cut each leg into 4 pieces - 
  24 tikka in all. 
   
  Whisk yoghurt in a large bowl, add the remaining ingredients and mix 
  well. Rub the chicken pieces with this mixture.  Keep aside for 3 1/2 
  hours. 
   
  Preheat the oven to 350 degrees F. 
   
  Skewer the marinated tikka at least an inch apart. Keep a tray 
  underneath to collect the drippings. 
   
  Roast in a moderately hot tandoor for 6-7 minutes, basting at least 
  once. In a charcoal grill, for about the same time, basting once. In 
  a pre-heated oven, roast the tikka for 8-10 minutes, basting at least 
  twice. Make sure that the chicken does not touch the sides or the 
  bottom of the oven.