Tandoori BBQ Chicken

chicken legs
1 Tbs plain yogurt (per chicken leg)
1 tsp lemon juice (per chicken leg)
1 tsp Tandoori Masala (for each 5 to 6 chicken legs)*
garlic powder to taste
salt & pepper to taste

Remove all skin and visible fat from chicken legs - separate thigh from drumstick if you like. Mix yogurt, lemon & Masala and put in a flat pan. Sprinkle each chicken leg with salt, pepper and garlic powder to taste. Put legs in marinade and coat all over. Cover and place overnight in fridge. Next day cook on BBQ. Just before cooking is finished, brush each side with melted butter to make legs crispier.

*available at Nuts & Grains .