Tandoori chicken

750 g chicken. Cut into 4 (or 8) pieces, washed and pat dried

First marinade:  Lemon juice 1.5 tbsp, Red chilli powder 1 tsp, salt

Second marinade: Yoghurt 1/2 cup, Garlic paste 1 tbsp, ginger paste 1 tbsp, rock salt 1/2 tsp, garam masala 1 tsp,

1. MAke 2 deep incisions on the chicken breasts, thighs, drumsticks
2. Rub first marinade all over the chicken and leave for an hour
3. Mix second marinade ingredients in a bowl, rub over chicken pieces and leave for 3 hours (or over night)
4. Preheat oven to 350F. Place the chicken on the grill wire or wire rack (place a tray underneath to collect the drippings). Grill for 8-10 mins. Brush pieces with a little oil, turn them around and grill for another 8-10 minutes. Check that the chicken is cooked (a little burnt is not bad).
5. Garnish with lemon, onion rings (and I sprinkle a bit of chaat masala)