Step 1: Prepare the chicken for the first marinade

Take 1 kg of chicken legs and thighs. Cut each piece deeply with a knife so that the spices can penetrate the chicken during marination.

Step 2: First marination of the chicken

In a bowl with the chicken, add 1 tablespoon of ginger paste, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of salt, and 1.5 tablespoons of lemon juice.

Step 3: Mix the first marinade

Mix well with your hands, ensuring the spices are rubbed evenly on all sides of the chicken, getting into each deep cut.

Step 4: Rest the chicken after the first marinade

Let the chicken rest for 30 minutes to absorb the first set of flavors.

Step 5: Prepare the second marinade

In a separate large bowl, add 1 tablespoon of ginger paste, 1 teaspoon of garlic powder or paste, 1 teaspoon of garam masala, 1 tablespoon of chili powder (or to your taste), 4 teaspoons of chili-garlic sauce, 1/2 cup of plain yogurt, 3 tablespoons of roasted gram flour, and salt to taste.

Step 6: Mix the second marinade

Whisk all the ingredients together until a smooth, well-combined paste is formed. Add 1/4 teaspoon of orange food color (optional) and mix again until the color is uniform.

Step 7: Marinate the chicken with the second marinade

Add the chicken (from the first marination) to the second marinade. Rub the spices very well with the chicken, ensuring every piece is thoroughly coated.

Step 8: Final marination

Cover the chicken and marinate it overnight in the refrigerator, or for at least 3 hours, to allow the flavors to fully develop.

Step 9: Heat the pan for cooking

Cover a heavy-bottomed fry pan with a lid and heat it on the stove over medium heat. Once hot, add 3-4 tablespoons of oil.

Step 10: Begin cooking the chicken

Carefully place the marinated chicken pieces in the hot pan. Add a little more oil if needed.

Step 11: Cook and flip the chicken

Cook each side of the chicken properly until you get a nice golden-brown color. Flip the chicken pieces every few minutes to ensure even cooking and browning. This step will take approximately 10-12 minutes on medium heat.

Step 12: Brush with oil and continue cooking

After flipping the chicken, brush some of the oil from the pan onto the cooked sides. This helps keep the chicken moist inside.

Step 13: Cover and steam the chicken

Cover the pan with a lid and cook for 5 minutes to allow the chicken to cook through and become tender.

Step 14: Brush with extra marinade and cook

Uncover the pan. Brush the remaining marinated masala onto the chicken pieces for extra flavor and a richer color. Cook on a low flame for 2-3 minutes, flipping once, until the masala is slightly caramelized and the chicken is fully cooked and tender.

Step 15: Final touch and serving

Check if the chicken is perfectly cooked by piercing it with a knife; the juices should run clear. Brush the cooked chicken pieces with ghee for a glossy finish and enhanced flavor. Remove from the stove and place them in aluminum foil to keep warm until serving.

• Cut chicken deeply for better spice penetration and flavor absorption.

• Marinating the chicken overnight yields the best flavor and tenderness.

• Brushing with oil or ghee during cooking helps keep the chicken moist and adds to the rich flavor.