Tandoori Chicken

Ingredients

• 750 grams chicken, cut into 2 breast pieces and 2 leg pieces on the bone
• 1 teaspoon Kashmiri red chilli powder        
• ½ lemon
• Salt to taste
• Butter, for greasing and basting
• ½ teaspoon chaat masala
• Onion rings to serve             
• 2 lemons, cut into wedges
• Mint leaves to serve
• Green chutney to serve        
• Marinade
• ½ cup hung yogurt                    
• 1 tablespoon ginger paste             
• 1 tablespoon garlic paste                 
• 1 teaspoon Kashmiri chilli powder         
• Salt to taste
• ½ lemon             
• ½ teaspoon garam masala powder 
• ½ tsp dried fenugreek leaves (kasuri methi) powder    
• 2 teaspoons mustard oil               

Method 

1. Make incisions with a sharp knife on breast and leg pieces of the chicken and place them on a plate. 
2. Sprinkle Kashmiri red chilli powder, lemon juice and salt over them and rub them in well. Set aside for ½ hour preferably in the refrigerator. 
3. To make the marinade, take hung yogurt in a large bowl, add ginger paste, garlic paste, Kashmiri red chilli powder, salt, juice of lemon, garam masala powder, dried fenugreek leaves powder and mustard oil and mix.
4. Apply this marinade to the chicken pieces and refrigerate for 3-4 hours to marinate.
5. Preheat the oven at 200º C.
6. Grease a baking tray with some butter. String the chicken pieces onto the skewers and arrange on a baking tray. And place it in the preheated oven for 10-15 minutes.
7. Bring it out of the oven and baste with some butter and place it back in the oven for 2-3 minutes.
8. Bring it out of the oven again, baste with butter again.
9. Place the chicken pieces on a serving plate, sprinkle chaat masala over them and serve hot with onion rings, lemon wedges, mint leaves and green chutney.