Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken legs or thighs
                        butter for basting
                        ***MARINADE***
     1/4  cup           yogurt
   2      tablespoons   ginger paste
   2      tablespoons   garlic paste
     1/2  teaspoon      white pepper powder
     1/2  teaspoon      cumin powder
   1      teaspoon      mace-nutmeg-cardamom powder
     1/2  teaspoon      red chile powder
     1/4  teaspoon      turmeric
   4      tablespoons   lemon juice
   2      tablespoons    -- ¥
   1      gram          flour
                        salt -- to taste
   5      tablespoons   oil

Preparation:

Clean, remove skin and debone chicken. Cut each leg and thigh into 4 pieces tikka in all. Whisk yogurt 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 350F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor oven 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.