Tandoori Chicken

Nevertheless, basic ingredients are garlic, onion, cayenne pepper, ginger, and garam masala. These spices are ground together and are sometimes mixed with a little bit of lemon juice. It is this very spicy seasoning that gives the tandoori chicken its very distinct taste.
Tandoori chicken has become an incredibly popular, ubiquitous item on the menus of Indian restaurants, and it's easy to understand why: The bright orange glow from the turmeric, the cardamom, cumin, and cloves that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.
Ingredients Of Tandoori Chicken
8 Large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings), To taste Oil
For the marinade: 4 tsp Red chilli paste, 3 Tbsp Ginger and garlic paste, 2 tsp Chaat masala, 1 1/2 tsp Tandoori Masala, 1 Tbsp Oil, 3 Tbsp Curd, To taste Salt. 1/2 Lemon (juiced)
For the tandoori masala: 2 Sticks Cinnamon, 1 Tbsp Black peppercorns, 5 Green cardamom, 3 Brown cardamom, 2 tsp Coriander seeds, 2 tsp Cumin seeds, 3 Cloves, 1 Bay leaf, 3/4 tsp Turmeric
Prepare the marinade:
1.In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
2.Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to coat it nicely.
3.Marinate the chicken pieces for 30 minutes.
4.Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
5.Serve with lemon wedges and onion rings.
Prepare tandoori masala:
1.In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
2.In a mortar and pestle grind the dry roasted spices into a fine powder. Masala is ready.
3.If you are making it in an oven, the temperature needs to be around 250-300 degrees C.
4.Serve hot.