Ingredients

10 pieces of chicken (drumsticks and/or breast with skin removed)

1 cup plain yoghurt

Spices

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon red chilli powder (choose based on spicy tolerance limit)

1 tablespoon coriander powder

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon cumin powder

? tablespoon mustard

? tablespoon Garam Masala powder

Salt to meet taste requirements

Optional Spices

Few pods of cardamom

Pinch of saffron

Tandoori Paste

You can buy store bought tandoori paste which will make the process a bit easier. However, if you wish to try and make your own paste, simply blend yoghurt, garlic, ginger, green chillies (add more if you want spicier), tumeric, paprika and garam masala. Blend everything well and keep in a sterile jar in the fridge. When you wish to use the paste, add to any recipe but add blend in lemon juice and salt.

Preparation

1 Mix all spices with yogurt and butter to make marinating sauce.

2 Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).

3 Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)

4 Cook chicken until brownish (or way you prefer) 5 Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.

5 Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.