Clean, wash chicken and maje deep incisions on both sides of legs
In a large bowl, mix salt, lemon juice, hung curd, spice powders and ginger garlic paste
Add chicken and marinate well. Cover and rest for 3 hours or overnight (refrigerate)
Line baking tray with foil and grease all over
Add roasted Besan to marinated chicken and mix
Place chicken over baking tray and bake for 15 minutes in preheated oven at 220
Brush butter on top. Bake again for 15 minutes
Flip chicken, brush butter. Bake for 15 minutes at reduced temperature of 180
Brush butter on top and bake again for 15 minutes at 180 deg
Serve hot with onions, lemon wedges and green chutney