Tandoori Chicken

1 full chicken

For the masala
4 cloves
cinnamon to taste
nutmeg to taste
4 cardamoms
1 pinch of dry ginger
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp fenugreek seeds
1/2 tsp carrom seeds (ajwain)
1/2 tsp pepper powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp curd
1/2 tsp papaya paste
1 tsp oil
2 drops of white vinegar
1 pinch of red chilli powder
1 tsp salt
chaat masala and lemon juice to taste

For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, 

cumin seeds, coriander powder, fenugreek seeds, 
carrom seeds and black pepper together to a fine powder.

Then add garlic paste, ginger paste, curd, papaya paste, oil, 

white vinegar, red chilli powder, pepper powder, and salt. Mix it well. 
The masala is ready.

For the main preparation, clean the chicken and cut it into desired pieces.

Coat the prepared masala on all sides of the chicken. 

Mount the chicken on the skewer rod and place it in the tandoor for about 2 minutes till it is half done.

Now take the chicken out and cook it on the grill. 

Brush the chicken with oil and cook till it is done. 

Tandoori Chicken is ready to eat. 
Sprinkle chaat masala and lemon juice on top and serve hot.

Courtesy: Chef Niru Gupta