Get all the ingredients prepped up. Make deep gashes in the chicken. Apply salt and lime juice and rub the chicken well. Set aside.

Take all the spice powders along with the whole spices like cinnamon, cloves and cardamom in a mixie jar. Grind to a powder. Add in the wet ingredients namely yogurt, cream, oil, garlic, ginger and green chillies. Grind it along with the spice powders to a smooth paste.  Add it to the chicken and apply the marinade well.

Marinate the chicken over night in the fridge. You can marinate for up to a day.

Grill the chicken over hot coals for 20 – 30 minutes. The time will differ based on the size of the chicken leg and the heat of the grill. Keep moving the pieces around so it gets cooked evenly. Baste the chicken once or twice while grilling with the leftover marinade.

I use a meat thermometer to check for doneness of the chicken. A thermometer inserted in the middle (touching the bone) should read around 170-175 degrees F.

Remove the chicken from the grill and brush it with butter. Some people dust the grilled chicken with chat masala. But I just finish the chicken with a coating of butter and its done. Serve with lime wedges and onions.