|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.