Wash and pat dry the chicken really well. With a knife make cuts on the surface of the chicken at an angle.

Mix together all the marinade ingredients. Rub the marinade onto the chicken working it into the slits.

Cover with foil and let the chicken marinate in the fridge for at least 4 hours (overnight is best).

When you are ready to bake, preheat your oven to 425 degrees F.

Line a baking tray with foil and grease it with a little oil. Place your chicken face up on the foil and bake at 425 F for 15 minutes. Then lower the temperature to 400 and let the chicken bake for another 30 minutes flipping once during the baking time. (At this point you will not need to brush it with oil because unlike the open grill on which the chicken does not steam, the oven creates a lot of steam so the chicken will cook in its own juices. We're basically waiting for the juices to fully evaporate.)

To create the charred texture, place the grill on the top rack and turn on the broiler. Let the chicken broil for 10-15 minutes (flipping once). If you don't have the broiler option, just put the grill on the top rack and turn up the temperature to the highest setting on your oven. At this point you should notice the chicken start to crisp up so brush it will a little oil if needed. (Although it's a little dangerous, but I try to hold up the chicken to the flame of the oven to get the black spots on the chicken but don't do this please!)

Total baking time is around 60 minutes.

Final step is to smoke the chicken. For this, light up a charcoal on the stove. Nestle the lit coal in a foil blanket.

Next place the foil in the center of a large pan. Carefully place the chicken leg quarters around the coal.

Next, pour a little oil (about a 2-3 tbsp) right on top of the burning coal.

The smoke would release instantly. Pop the lid on and let the chicken smoke for 5-10 minutes. You are not turning on the stove at all, just smoking the chicken.

Serve with my Coriander and Mint Raita and serve hot!