Lightly score the thicker parts of the chicken with a knife.

This helps the marinade penetrate deeper and allows the chicken to cook evenly.

In a large bowl, combine the yogurt, cumin powder, coriander powder, pink salt, red chilli powder, garam masala, paprika, red food color powder, ginger garlic paste, lemon juice, and cream.

Mix everything well until the marinade becomes smooth and evenly combined.

Add the chicken leg quarters to the marinade and coat them thoroughly on all sides. Make sure to rub the marinade into the cuts so the chicken absorbs all the flavor.

Cover and refrigerate for at least 2 hours, though overnight marination gives the best results.

Heat a large tawa or heavy pan over medium heat. Add the ghee and cooking oil.

Place the marinated chicken pieces onto the hot tawa along with some of the marinade. Cook the chicken for about 10–12 minutes on the first side, allowing the marinade to cook down and develop a rich masala.

Flip the chicken and continue cooking for another 10–12 minutes, occasionally spooning the thick masala over the chicken as it cooks. Cook until the chicken is fully cooked through and slightly charred in spots.

Once the chicken is cooked, add the thickly sliced green chilies to the pan and cook them briefly in the hot ghee and masala.

Finish with fresh lemon wedges for squeezing over the chicken just before serving.

Serve the Tandoori Tawa Chicken hot straight from the pan.

It pairs perfectly with naan, paratha or roti.