Chicken tandoori

Ingredients:

8 large Chicken pieces (2 pieces breast, 2 pieces of thighs, a couple of wings)
Oil to baste

For the marinade:
4 tsp red chilli paste
3 Tbsp ginger and garlic paste
2 tsp chaat masala
1 1/2 tsp of the masala
1 Tbsp oil
3 Tbsp curd
Salt, to taste
Juice of 1/2 lemon

For the tandoori masala:
2 sticks cinnamon
1 Tbsp black peppercorns
5 green cardamom
3 black cardamom
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves
1 bay leaf
3/4 tsp turmeric

Method:
Score the chicken pieces for the marinade and coat in nicely.

For the tandoori masala:
In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
Grind the dry roasted spices into a fine powder.

For the marinade:
In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
Rub the marinade on the chicken pieces. Marinate the chicken pieces for 2 Hrs (the longer the better).
Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
Serve with lemon wedges and onion rings.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.