Chicken (breast, thigh and drumstick)-850gms, 1st MARINADE-lemon juice-2tbsps, slat, chilly powder-1/2tsp, 2nd MARINADE-strained yogurt-120gms, fresh cream-3tbsps, garlic powder-2heappedtsps, ginger powder-1 1/2tsps, dry roasted cumin powder-1/2tsp, tandoori (orange-red ) color-as required, black salt-1/4tsp, garam masala powder-1/2tsp, ajwain-2pinches, tandoori chicken masala-2tsps, OTHER INGREDIENTS-oil for brushing, chat masala and lemon juice.

Step 1.  Wash, pat dry chicken. Make 2-3 incisions on breast, thighs and drumsticks. Rub the chicken with lemon juice, salt and chilly and keep aside for 30 minutes.

Step 2.  Mix all the ingredients listed under for "2nd MARINADE" and rub the chicken with this mixture. Set aside for 4-5 hours. For best result, put the chicken in refrigerator for overnight.

Step 3.  Skewer chicken and roast in a moderately hot over for 10-15 minutes. Turn pieces and grill for another 10-15 minutes, till the chicken is dry and well cooked.

Step 4.  Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off. Baste with oil and roast for a further 5 minutes. Remove from oven. Sprinkle chat masala and lemon juice over the chicken and serve with onion ring and mint-coriander chutney.