Chicken Tandoori (no marination required)

Made for one package of chicken (~12 drumsticks or 4 leg quarters) with skin.

1. Defrost & score the chicken
2. Grind into a fine powder: 1 heaping tsp of cumin seeds, 2 cloves, 1/4 tsp fennel seed, 15 peppercorns, half a cinnamon stick, 2 allspice, 4 elachi/cardamom, 1/2 tbsp dried kasoori methi leaves, 1/2 tsp mustard seeds, 1 medium bayleaf, and 1/2 tbsp dried coriander seeds.
3. Add above powder to chicken, along with 1/2 tbsp chili powder, 1 tsp turmeric powder, 1/2 tbsp boxed tandoori mix, 1 tsp ginger paste, 1 tsp garlic paste, salt to taste (maybe 1 tsp - 2 tsp), and a splash of lemon juice.
4. Fry the chicken in either mustard oil or ghee (or both) ~5 minutes on each side.
5. Remove from fry pan and onto oven tin.  Line the tray with foil for easy clean up.  
6. Redo #2 & #3, and mix those spices to the chicken again, this time substituting 1 tbsp yogurt for the lemon juice (to make it more saucy).
7. Bake at 400 for 25 minutes (oven times may vary).  Check the internal temperature of the poultry has reached at least 165 degrees before eating.
8. Optional: Can fry sliced onions with the chicken and add to the oven tin.  Can also add sliced potatoes, preboiled and fried with the chicken.