Pat the chicken leg dry. In a bowl combine yogurt, ginger-garlic paste, ground cumin, ground coriander, red chili powder, turmeric, garam masala, lemon juice, oil, salt, and black pepper. Rub the marinade all over the chicken leg, including under the skin where possible. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

Grill

Preheat a grill or grill pan to medium-high. Remove excess marinade. Grill the chicken leg skin-side down first for 6–8 minutes until char marks appear, then flip and cook another 10–12 minutes, turning every few minutes, until internal temperature reaches 74°C (165°F) and juices run clear. If using an oven, roast at 200°C (400°F) for 25–30 minutes, finishing under the broiler for 2–3 minutes for color. Let rest 5 minutes before serving.

Shami (single patty)

Prepare and Cook

If the chana dal is not fully soft, simmer it with a little water until tender and drain. In a bowl combine mince, cooked/drained chana dal, finely chopped onion, ginger-garlic paste, minced green chili, chopped cilantro, ground cumin, ground coriander, garam masala, and salt. Mix well, then pulse briefly in a small food processor or use a fork to bind — you want a cohesive mixture but not a paste. Stir in the egg (beat the quarter egg) to help bind. Form into one flat round patty (~6–7 cm/2.5 in). Heat 1 tsp oil in a nonstick skillet over medium heat. Shallow fry the patty 2–3 minutes per side until browned and cooked through. Drain on paper towel.

Finish

Slice or leave whole and keep warm while rice and chicken finish. Garnish with a little chopped cilantro if desired.

Basmati Rice

Rinse the basmati rice under cold water until water runs clear. Drain. In a small saucepan combine rinsed rice, 0.75 cups water, salt, and butter/ghee. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 10–12 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Accompaniments & Beverage

Arrange the platter: place the grilled chicken leg, the shami patty, and a serving of basmati rice on the plate. Add sliced onion, a lemon wedge, and sprinkle cilantro over the rice and shami. Serve the soda chilled alongside. Squeeze lemon over chicken or shami to taste.