Chicken Tandoori

Ingredients:
1 ½ kg Chicken pieces
Salt (1 tsp for me)
1 tsp red chilly powder
1 tsp pepper
4-6 tbsp lemon juice
6-8 tbsp yoghurt
2 tbsp heavy cream
2 tbsp ginger garlic paste
2 tsp tandoori masala
¼ cup of Ghee and oil in equal quantities for basting

Method:

Wash and skin the chicken. Make deep incisions on each piece.
Make a paste of salt, red chilly powder, pepper and lemon juice and apply it all over the chicken pieces. Set aside for about 15 minutes.

In the meantime, prepare the marinade by whisking the yoghurt and the heavy cream in a large bowl. Add the ginger garlic paste and the tandoori masala.
Apply this mixture all over the chicken, mix all once again. Cover with a food wrapper and marinate in the refrigerator overnight or for at least 6 hours.

Preheat the oven to 230°C. Cover a baking tray with an aluminum foil. Place the chicken and baste it with the Ghee/oil mixture and grill for approximately 10 minutes on each side by taking care not to over burn the chicken.
Remove and baste it with ghee and serve hot with lemon wedges and spring onions.

PS
If you don’t have the Tandoori masala, you need to dry roast the following ingredients, on medium heat in a pan until a nice aroma replaces the raw smell:

2tsp coriander seeds
1 ½ tsp cumin seeds
Powder them finely with:
¼ tsp Turmeric powder
1 tsp each of dry garlic and ginger powder
1 tsp Amchoor Powder (Dry Mango powder)
1 tsp Red Chilly powder
1 tsp dry Mint powder
¼ tsp garam masala powder
¼ tsp red food color
Store it in an air-tight bottle and use when required.