Ingredients
- Yogurt - 1 1/2 cups, well beaten
- Ginger Paste – 1 tbsp
- Garlic Paste – 1 tbsp
- Red Chili Powder - 1/4 tsp
- Paprika – 1/2 tsp
- Tandoori Masala - 1 tbsp
- Coriander Powder – 1 tsp
- Salt – to taste
- Lemon Juice – 1 tbsp
- Red Food Color – 2 drops, optional
- Green Chili - to taste ground
- Lemon Juice – 1/2 cup
- Tandoori Masala - 1/2 tsp
- Salt – to taste optional
- Red Food Color - 2 drops
Instructions
Step 1
Wash the skinned Chicken, and use a knife to make 1-inch slits in it.
Step 2
Place the chicken in a gallon size zip lock bag, then add the Lemon Juice.
Step 3
Mix well, let it sit while getting the marinade ready.
Step 4
Pour all of the marinade ingredients into a bowl, mix well.
Step 5
Taste the marinade and adjust the salt and other spices as needed.
Step 6
Add the marinade to the chicken in the zip lock bag, mix well. Let the pieces get well coated with the yogurt mixture.
Step 7
Place in the refrigerator to marinate overnight or minimum of four hours.
Step 8
Then heat the grill to medium-high heat.
Step 9
Mix all the ingredients together.
Step 10
When the Grill is ready, spray some cooking oil on the grill in order that the chicken will not stick to the grill.
Step 11
Use tongs to place the chicken on the grill. Close the cover. Cook for 5 minutes.
Step 12
Turn over the chicken, coat it with baste and cook for several minutes. Turn over and baste again. Repeat a few times until the chicken is fully cooked.
Step 13
Cook the chicken for about 18-20 minutes total.
Step 14
Take the Chicken out, place it into a platter. Cool it for for a few minutes before serve.
Step 15
Serve with Mint Chutney or Pickled Onions.
