Tandoori Chicken Recipe Ingredients: For the First Marinade: 1 kg chicken (whole or pieces, skin removed) 1 tbsp lemon juice 1 tsp salt 1 tsp red chili powder For the Second Marinade: 1 cup thick yogurt (curd) 2 tbsp ginger-garlic paste 1 tsp turmeric powder 2 tsp red chili powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala powder 2 tbsp mustard oil (or any cooking oil) 1 tbsp lemon juice Optional: a pinch of red food color for vibrant color Method: 1. First Marinade: Wash the chicken and make deep slits on the pieces. In a bowl, mix lemon juice, salt, and red chili powder. Rub this mixture over the chicken pieces, ensuring it gets into the slits. Let it rest for 20 minutes. 2. Second Marinade: In a separate bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, coriander, garam masala, mustard oil, lemon juice, and food color (if using). Mix well to form a smooth marinade. Coat the chicken pieces thoroughly with this marinade, ensuring it covers the chicken evenly. Cover and refrigerate for at least 4 hours or overnight for the best flavor. 3. Cooking the Chicken: Oven Method: Preheat the oven to 220°C (425°F). Place the marinated chicken on a baking tray lined with foil. Bake for 20-25 minutes, then turn the pieces and bake for another 10 minutes until slightly charred. Baste with butter or oil halfway through for juicier chicken. Grill Method: Heat a grill pan or outdoor grill. Place the chicken pieces on the grill and cook on medium heat, turning frequently, until charred and fully cooked (about 20 minutes). Tandoor Method: Cook the marinated chicken in a preheated tandoor or clay oven until done. 4. Serving: Garnish with lemon wedges, onion rings, and sprinkle with chaat masala. Serve hot with mint chutney, naan, or steamed rice.