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1
To make the marinade, puree the onion, garlic, and ginger in a blender or food processor.
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2
Add the lemon juice, chili powder, garam masala, salt, turmeric, paprika, and saffron and process to combine.
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3
Pierce the chicken legs all over with a fork.
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4
Place them in a nonmetallic bowl.
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5
Add the marinade and mix well.
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6
Cover with plastic wrap.
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7
Refrigerate for at least 3 hours, occasionally turning the pieces.
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8
Preheat the oven to 425F (220C).
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9
Line a roasting pan with aluminum foil.
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10
Place a broiler rack over the pan and oil the rack.
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11
Remove the chicken from the marinade, and arrange on the rack.
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12
Brush with half of the melted butter.
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13
Roast for about 25 minutes, or until the chicken is cooked through and the juices run clear when pierced with the tip of a knife.
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14
Remove the pan from the oven.
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15
Preheat the broiler.
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16
Pour off the juices that have accumulated in the pan.
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17
Brush the chicken with more butter.
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18
Broil the chicken, still on the rack and pan, about 8in (20cm) from the source of heat for about 5 minutes, until the edges of the chicken are lightly charred.
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19
Serve hot, with the onions and lemon wedges.
