Wash the chicken and pat dry.
Mix together yogurt, lemon, chili powder, ginger, garlic paste, Kashmir chilli powder, chilli flakes, cumin, coriander, mace and nutmeg powder, oil, salt and make into a smooth paste.

Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.

Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.
If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.

Use an oven proof baking dish or tray and Tie the chicken legs together with a kitchen string and transfer it on dish / baking tray.
Then take another baking tray / dish add all potatoes,tomatoes and capsicum rub some olive oil then sprinkle salt and paper.

Bake in a pre-heated oven at 220°C for 90 minutes or 1 & 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.