Tandoori chicken

Tandoori Chicken !!!!!!!! ...One of the most popular Indian subcontinent dish and is among my favorite.....Let me give a brief about this dish...Tandoori Chicken is originated from the Mughlai cuisine but with time it became popular throughout India.
It is traditionally cooked on high heat tandoor or a barbecue grill. The chicken is prepared by exposing the food to live- fire, this is how the dish is named Tandoori Chicken. A tandoor is a cylindrical clay oven where the heat is generated by a charcoal or wood fire and smoking by the fat and food juices that drip on the charcoal...We always think of having tandoori chicken in a restaurant  but it is equally easy to prepare and enjoy at home with an added advantage of tweaking the flavors as per your palate.
Well at home you can prepare it in an oven in case you don't have a tandoor...the dish will come out equally good or even better...

Prep Time : 5 hrs
Cooking time : 50 mins
Serving : 2

Method
1. Make slits with a sharp knife on the chicken pieces.
2. In a bowl marinate the chicken with all the spices for the first marination and keep aside for about 20 mins.

3.Meanwhile prepare for the second marination by combining all the ingredients as mentioned in a bowl and apply it on all the chicken pieces very well.
Refrigerate for minimum 4 hrs.This will help the spices to penetrate.

4.Pre heat the oven at 250 deg C for about 5 mins.

5.Meawhile arrange the tray with an aluminum foil as shown in the pic.This will help to clean the drip. 

6. Place the chicken pieces on the tray and heat it for about 25 mins and turn over the pieces and heat for another 20 mins.                                                                                                                                                                      

7. Place the chicken pieces on the serving plate,brush butter on the chicken and sprinkle chat masala.... Serve hot with a chutney of your choice and Naan.  

Note: 
If mustard oil is not available, you can use vegetable oil. Mustard oil gives the extra punch of flavor.
If at all you are in a hurry to prepare this dish you can keep the second marination for about an hour. The extended time of the second marination helps the flavor of spices to penetrate the chicken evenly.
The plain yogurt to be used is a hung yogurt...which means drain the extra water present by using a cloth as a sieve.