Method of Preparation

1_ Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2_ Apply the mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3_ Remove whey of yogurt by hanging it in a muslin cloth for the fifteen to twenty minutes. Mix Kashimiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
4_ Apply this marinade to the chicken pieces and refrigerate for three to four hours.
5_ Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
6_ Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef´s Tip: To make Chicken tikka, use boneless chicken pieces cut into 1 ½ " cubes and proceed same as Tandori chicken.