|Red chili powder||1 1⁄2 Teaspoon|
|Garam masala powder||1 1⁄2 Teaspoon|
|Hung curd||200 Gram|
|Oil||1 (For Brushing)|
Clean and wash the chicken.
Prickthe pieces all over with a fork/ knife.
Rub the pieces well with salt, red chilli powder, garam masala powder and lemon juice and keep aside for 30 minutes.
Add a pinch of tandoori colour (optional) to the lightly beaten curd.
Mix and add the marinated chicken pieces.
Coat well with the marinade, cover and marinate in the refrigerator for 3-4 hours.
Place the chicken pieces, on the high rack and allow to stand for 15 minutes, to drain the excess marinade.
Brush with a little oil and cook on the high rack on combination-3 for 9:00 minutes, till tender.
Turn the pieces over halfway through cooking time.
Then grill for 15-20 minutes repositioning the pieces frequently.
Brush with a little oil 2-3 times for even coloring.
Serving size: Complete recipe
Calories 1686 Calories from Fat 884
% Daily Value*
Total Fat 98 g151%
Saturated Fat 29.6 g148.2%
Trans Fat 0 g
Cholesterol 562 mg187.3%
Sodium 1248.8 mg52%
Total Carbohydrates 22 g7.4%
Dietary Fiber 5 g19.9%
Sugars 9.3 g
Protein 173 g345.5%
Vitamin A 29.1% Vitamin C 84.8%
Calcium 45.6% Iron 37.9%
*Based on a 2000 Calorie diet