Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.

In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.

In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.

Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.

Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

Thaw the puff pastry Sheet for 40 min in room Temperature or microwave for 30 Sec. Note: Dont Microwave for more than 30 sec, as it would be mashed up. Pastry sheet will have 3 columns, so cut into 9 pieces by splitting the column first and then rows. You would finally get 9 squares. Chop Onions in to little bigger than the regular ones.

In a pan, add oil, Mustard, Urad dhal and wait till mustard splutters. Add cumin, Chopped green chili, Onion, Salt and fry till the onion is cooked and the moisture in Onion is left. Add chili powder, Curry Masala Powder and fry for 2 or 3 minutes till the raw smell leaves. Do not forget to stir often as it would get burnt.

Allow the cooked onion to cool down for 15 min. Take the Pastry sheet, and keep a spoon full of onion, do not over fill as u cannot close the edges. Close the edges of the pastry sheet carefully. Do it slowly as it my break the sheet. Close by pressing the edges together in hands.

In a Oven tray spread the Aluminum foil and spray some oil on top of the sheet. Spraying Oil is to avoid puff being stick to the sheet. Arrange the stuffed Puff in the oven tray. Preheat Conventional Oven to 400. Keep the tray inside for about 20 – 30 minutes. Turn the sides in the middle.

Mix the ingredients from “Initial Marination” in to thick paste. Make several deep slits in Chicken leg pieces till the bone is visible. Apply the paste on the slits as much as u can reach the bones. Coat well in every slits, this makes the masala to reach every part of it gives a good flavor. Marinate this for 30 min, keep this in refrigerator.

In a wide open vessel, take the items given in “Second Marination” and mix well. Coat this mixture to the marinated Chicken. Pour oil at the end on top and mix it till each chicken is coated with the masala and oil. This can be cooked immediately. But allow this to marinate for an hr or more for a juicy flavorful taste in refrigerator.

Preheat Conventional oven to 375 F. Arrange the chicken in a broiler pan which has opens slits and tray to collect the juice at the bottom. This helps in collecting the juice released while cooking and helps keep the chicken dry. Keep it in the Oven for 25 – 35 min. Turn the chicken pieces in the middle to cook even.

Since the juice is collected in the below tray and chicken would look fry and juicy.  After the chicken is cooked,  either grill in a electric grill in medium settings or fry it in a dosa pan.  Spread sliced onion – 1/2 cup in the sides of the chicken in a dosa pan and spray some oil and lemon juice on top these.  If you like sprinkle some Chat Masala.  Fry this in a medium flame for about 5 – 10 min, turning the chicken regularly. This gives an extra flavor to the oven cooked tandoori Chicken. But this step is highly optional.