Usually the chicken quarters are skewered and cooked upside down in a tandoori. I don't have a tandoori so I just grill them for 20 minutes over a preheated grill.
Inspired by a visit to "Curry Corner" Pakistani restaurant in Phoenix years, years ago and after watching Guy Fieri's Triple D show over at Food Network.
6 pcs chicken thighs, skin-on/bone-in or without
3 pcs leg quarters, bone-in/skin-on or without
2 t green cardamom (not dried well hence it's kinda green)
2 t black cardamom (more dried). Substitute both green & black with 2 T ground cardamom (either green or black).
1 t nutmeg
2 t cracked black pepper
1 t cloves
2 t cumin
2 t mace
6 dried bay leaves, crushed or grounded
2 T sea salt
2 t red chili powder (usually mild)
2 t cayenne powder
3 t garam masala
2 T ginger paste
2 T finely chopped garlic
1/2 c lemon juice
1/4 plus 2 T cooking oil
1 T egg yellow #5 (optional)
1 lb or 12 oz crushed tomato or puree
Mix all the dry ingredients in a bowl then set aside. Whisk the wet ingredients in a separate large bowl that will be able to hold the chicken pieces. Stir in the dry mixture. Add the chicken pieces in the mixture and baste with the mixture until well coated. Cover and marinate in the refrigerator for 8 hours.
Preheat grill on high until it reaches 450° F. When it reaches 450° F, clean the racks with a grill brush. Place tin/aluminum foil on the grilling rack. Cover and continue preheating until it reaches the 450° F mark again.
When it reaches 450° F again, decrease heat to the lowest mark. Uncover grill and place the marinated chicken pieces on the warming rack (the rack above the main grilling rack). Place lid back and let it cook for 20 minutes.
Turn the other side after 20 minutes and continue cooking covered on same rack.
Depending upon your grill, just make sure to eat your chicken when it's cooked and NOT PINK on the thickest part of the meat. That means you will grill them more or less. Just check it every 10 minutes since those tin/aluminum foils tend to burn when meat fat drips on them. Talk about a lousy product!@#$%^&* It would be better to use a meat thermometer and see that your chicken's internal temperature (thickest part) is 165-70° F (74° C). Otherwise, grill it with your gut feeling and no to pink or red meat.
Don't burn or make it tough though. That's the worst part that can happen to your chicken: burnt or making it tough.
Brush with melted oil and garnish with chopped cilantro leaves.