Remove the skin and fat from the chicken legs. Cut deep slashes into the chicken (see the photo).
In a large bowl put the chicken pieces and add the lemon juice, salt, oil, yoghurt, ginger-garlic paste and all the spices. Mix very well each piece of chicken.
Cover and let it marinate overnight or 24 hours in the fridge.
Put a grill pan with little oil on high heat. When the oil is hot, add the chicken pieces and lower the heat to medium. Cover the pan with a lid.
Let them cook 20 minutes approximately, uncover the pan and flip them over. Cover again and cook the other side for 20 minutes.
When the pieces are well browned, remove them in a serving dish.
Serve them hot with Naan bread and raita (yoghurt sauce).
