Soak the almonds in about 1 cup hot water for 5 minutes and then blend to a fine paste.
Score the chicken legs making gashes in the thigh and drumstick.
Mix the salt, pepper, garam masala, almond paste, ginger garlic paste and lime juice and marinate the chicken. Leave to marinate for at least 1 hour. The longer the better.
Heat the ghee in a non stock pan (or you can use cast iron too) and fry the chicken for about 4-5 minutes on each side and then cover and cook for another 10 minutes.
Once fully cooked just use a wire grill over the stove top and char the chicken from the outside.
You can alternatively cook the chicken in the oven at the highest temperature and keep basting every 3-4 minutes with melted ghee.
