Indian Chicken Tandoori Recipe

• 8 Large chicken pieces
• 1 1/4 Cups yogurt (curd)
• 2 tbsp Lime juice
• 1 Cup chopped onions
• 3-4 Dried red chilies
• 2 tsp Coriander seeds
• 2 Garlic cloves, crushed
• 1" Piece ginger, grated
• 1-2 Cloves
• 2 tsp Garam masala
• 2 tsp Chili powder
• Salt to taste
• Cilantro and lemon wedges, for garnish

• Make slits in the chicken pieces and rub lime juice and salt over them.
• Keep aside for half an hour.
• Grind dried chilies, coriander seeds, ginger, garlic and clove together.
• Mix the paste with garam masala and chili powder.
• Heat oil in a pan and sauté the masala. Add onions and fry.
• Pour yogurt and stir well. Remove the pan from fire.
• Arrange chicken pieces in a dish and pour the yogurt mixture over them.
• Refrigerate the marinade overnight or at least for 4-6 hours.
• Preheat an outdoor grill at medium high heat and lightly oil the grate.
• Cook chicken on the grill, until no longer pink and juices run clear.
• Garnish with cilantro and lemon wedges.
• Indian Chicken Tandoori is ready.