Remove the skin from the Bone-In, Skin-On Chicken Leg (4).
Deeply score the chicken on both sides.
Thoroughly rub the Tandoori Paste (8 tablespoon) into the chicken. Place in a bowl, cover, and refrigerate overnight.
When ready to cook, preheat broiler on low. Once the temperature is attained, place the chicken pieces on a rack with a drip pan under it.
Broil on low for 30 minutes.
Then turn the broiler to high and cook for another 15 minutes, turning once so that the chicken is crisp on both sides. You will see that the marinade will start to dry up and the chicken will start getting a crust. Remove from oven and transfer to a plate.
In a bowl combine Cucumber (1), Fresh Cilantro (2 tablespoon), Garlic Paste (1 tablespoon), Greek Yogurt (3 ounce), Chili Sauce (1 teaspoon), Garam Masala (1 pinch), Lime (1), and Kosher Salt (to taste) to make the cucumber salad.
In a pan, saute the Onion (1) in Butter (4 ounce).
Add Garlic Paste (1/2 teaspoon), Fresh Ginger (1/4 teaspoon), Madras Curry Powder (1 teaspoon), Ground Turmeric (1 teaspoon), Garam Masala (1/2 teaspoon), Fresh Cilantro (1/4 cup) and sauté for 1 minute.
Add Chickpeas (16 ounce), Water (2 tablespoon), and Kosher Salt (to taste), simmer for 1 minute.
Serve the Tandoori chicken with cucumber salad, curried chickpeas and Basmati Rice (to taste).