Take a sharp Knife and make 1/2 inch cuts on the various pieces.
For the Marinade: After making the cuts, sprinkle salt, garam masala, red chili powder, lemon juice and ginger garlic paste.(1 tsp each)
To ensure that this marinade seeps in the chicken pieces, use your hands to rub them all over ensuring the marinade seeps in. Set aside for half an hour minimum.
Take the hung curd and add in the all the powder spices left. Mix it well till a smooth mixture is formed.
Take this marinade and add to the chicken. Again use your hands and try to rub in the paste as much as possible.
Now put this chicken in the fridge for at lest 4 hours minimum.
For the roasting: Pre - heat the oven for at least 15 to 20 minutes. Take the crust plate, grease with mustard oil. Place the marinated chicken on it.
At 220 degree Celsius bake on convection for 30-40 minutes. If the chicken is small then it won't require too much of cooking time.
Keep checking the chicken, when it start getting brown, baste it with butter and continue baking.
Turn the chicken pieces over in between to ensure it is uniformly cooked.
Serve hot with lemon wedges and onion rings.