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