4 Types Of Tandoori Marinades

Ingredients

• 1200 grams boneless chicken leg, cut into 1 inch pieces
• 2-3 tablespoons butter + for basting + for brushing
• Chaat masala to sprinkle
• Onion rings to serve
• Lemon wedges to serve
• Fresh mint leaves to serve
• Green chutney to serve
• Red marinade
• 1½ tablespoons red chilli paste
• ½ cup hung yogurt
• 2 tablespoons ginger-garlic paste
• Salt to taste
• 1½ teaspoons red chilli powder
• ¼ teaspoon black salt
• 1 teaspoon garam masala powder
• ½ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ½ teaspoon chaat masala
• 1 tablespoon roasted gram flour (besan)
• ½ lemon
• 2 tablespoons mustard oil
• Yellow marinade
• ½ teaspoon turmeric powder
• ½ cup hung yogurt
• 1½ tablespoons ginger-garlic paste
• Salt to taste    
• ¼ teaspoon yellow chilli powder
• ¼ teaspoon black salt
• 1 teaspoon kasundi mustard paste
• ½ teaspoon chaat masala
• ½ teaspoon garam masala powder
• ½ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ½ lemon
• 2 tablespoons mustard oil
• 1 tablespoon roasted gram flour (besan)
• Green marinade
• ⅓ cup blanched spinach puree
• ½ cup hung yogurt
• 1½ tablespoons ginger-garlic paste
• 1 teaspoon green chilli paste
• Salt to taste
• ¼ teaspoon black salt
• 1 tablespoon fresh coriander paste
• ½ teaspoon garam masala powder
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• 1½ tablespoons roasted gram flour (besan)
• ½ lemon
• 2 tablespoons mustard oil 
• ½ teaspoon chaat masala
• White marinade
• ½ cup hung yogurt
• 1 tablespoon ginger-garlic paste
• ½ teaspoon green chilli paste
• Salt to taste
• ¼ teaspoon black salt
• ¼ teaspoon white pepper powder
• ¼ teaspoon mace (javitri) powder
• ¼ teaspoon green cardamom powder
• ¼ teaspoon garam masala powder
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ¼ teaspoon chaat masala
• ⅓ cup fresh cream
• 2 tablespoons roasted gram flour (besan)
• 40 grams processed cheese
• 2 tablespoons butter, room temperature
• ½ lemon

Method

1. To make red marinade, take hung yogurt in a large bowl, add red chilli paste, ginger-garlic paste, salt, red chilli powder, black salt, garam masala powder, dried fenugreek leaves powder, chaat masala, roasted gram flour, juice of lemon and mustard oil and whisk till well combined. 
2. To make yellow marinade on, take hung yogurt in another bowl, add ginger-garlic paste, turmeric powder, salt, yellow chilli powder, black salt, kasundi mustard paste, chaat masala, garam masala powder, roasted dried fenugreek leaves powder, juice of ½   lemon and mustard oil and whisk till well combined. Add roasted gram flour and mix well. 
3. To make green marinade, take hung yogurt in yet another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, spinach puree, coriander paste, garam masala powder, roasted fenugreek leaves powder, roasted gram flour, juice of ½ lemon,  mustard oil and chaat masala and mix till well combined.
4. To make white marinade, take hung yogurt in another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, white pepper powder, mace powder, green cardamom powder, garam masala powder, roasted dried fenugreek leaves powder, chaat masala, fresh cream, roasted gram flour and grate processed cheese into the bowl. Add butter and squeeze the juice of lemon and whisk till well combined. 
5. Add 300 grams chicken to each marinade and mix well. Set aside to marinate for 1-2 hours. 
6. Thread the chicken pieces onto individual skewers.
7. Heat butter in a non-stick grill pan. Place the chicken skewers on it and grill on high heat for 3-4 minutes. Flip and cook the other side till done, basting with butter in between. 
8. Arrange the cooked chicken skewers on a serving plate and brush some butter over them. Sprinkle chaat masala and serve hot with onion rings, lemon wedges, mint leaves, and green chutney.