Raan-e-murgh

INGREDIENTS
8 full chicken legs (thigh+drumstick)
For the first marinade:
1 tsp ginger paste
1 Tbsp garlic paste
1 tsp malt vinegar
Salt to taste
For the second marinade
1 cup hung yogurt
2 Tbsp gram flour (besan)
50 g cashew paste
100 ml cream
1 tsp green cardamom powder
Few drops kewra water
1 Tbsp red chilli powder
Few saffron strands
For Basting
60 ml oil
METHOD
Marinate chicken with ginger paste, garlic paste, malt vinegar and salt for 30 minutes.
For the second marinade, mix hung yoghurt, gram flour, cashew paste, cream with green cardamom powder, kewra water, red chilli powder, saffron strands, and marinate chicken for another 30 minutes.
Then charcoal grill the chicken pieces, basting them with oil.