Chicken - 1 kg. Lemon juice - 3 teaspoon Red chilli powder - 2 teaspoon Curd (Yogurt) - One bowl Green Chillies - 20 gms Garlic paste - 1 teaspoon Ginger paste - 1 teaspoon Garam masala powder - ½ teaspoon Mustard oil - 1 teaspoon Oil for basting Salt to taste

• Skin the chicken. Make make three diagonal slashes on each chicken breast section, going halfway down to the bone. Make two diagonal slashes on each thigh, also halfway to the bone with a sharp knife. • Mix salt and red chilli powder in 2 tablespoon lemon juice. Apply the mixture over the chicken and set aside for at least half an hour. • Drain water out of curd and whip it in a bowl. Add green chilli paste, lemon juice, ginger paste, garlic paste, garam masala powder, salt and mustard oil to the yogurt. Mix well. • Spread this marinade on the chicken and rub it into the slits. Leave for at least 2 hours. • Put the chicken onto the skewer and roast in the tandoor oven at 230° C, turning it well so that it cooks evenly on all sides. • When the chicken is nearly done, grease slightly with oil and roast again till done. Garnish with onion and lemon slices. Serve hot with tandoori rotis or nans.