1. Prepare a marinade with half ginger garlic paste, Kashmiri red chilli powder, salt and lemon juice.

2. Dip the chicken leg in marinade, and mix well. Keep it aside for 1 to 2 hours.

3. For the marinade, tie up yoghurt in a piece of muslin and hang it over a bowl for fifteen to twenty minutes.

4. Remove the thick yoghurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons of oil.

5. Rub this mixture over the chicken leg and marinate for 3 to 4 hours in a refrigerator.

6. Place the chicken leg onto a skewer and cook in a moderately hot tandoor (clay oven) or a preheated oven at 200°C  for 10 to 12 minutes, or until almost done.

7. Baste chicken leg with a little oil and cook for another 4 minutes. Remove and set aside.

8. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

1. Clean the turkey, apply salt and keep aside.

2. Heat a thick bottom handi, and add oil. Add green cardamom, cinnamon cloves and bay leaf. When the spices crackle add ginger and garlic paste.

3. Separately mix with a little water some salt, turmeric, yellow chilli powder, red chilli powder and coriander powder. Add this to the handi. Cook till oil surfaces.

4. Now increase the heat and quickly pour the whisked yoghurt, stirring continuously. Do not stop until yoghurt comes to a boil. Now cook again till oil surfaces.

5. Add the turkey meat and bhuno it. Add a little water if required. Then add 1/2 cooked brown onion paste and saute. Add sufficient water and bring to a boil. Keep the consistency thick.

6. Now remove from the fire and strain the curry. Keep the meat pieces separate. Bring the strained curry back on fire and add cashew paste, kewra, rose water, javitri and green cardamom powder. Then keep on low heat till the meat is soft and well tender.

7. Serve hot garnished with fresh cream and coriander leaves.