Clean the chicken pieces and make gashes on them as shown.
In a bowl, take all the ingredients required for the first marinade.
Mix everything to form a paste.
Massage the chicken pieces with the marinade. Cover it and let it marinate in the refrigerator for 1.5 to 2 hours.
Take all the ingredients required for the second marinade in another bowl.
Mix everything well to form a smooth paste.
Coat all the chicken pieces with the second marinade. Cover it and let it marinate in the refrigerator for 8 hours.
If you are using the stove top, then heat a tawa with a 2 tbsp of oil. Shake off the excess marinade, cover and cook the chicken pieces on both sides for 5 minutes each. Later grill it on a wire rack by placing the cooked chicken pieces on it and keeping it directly on flame for about 10 minutes, flipping in between.
Serve it with some green chutney and some zafrani pulao.
Notes
Make sure to marinate the chicken for the first time for atleast 2 hours and for the second time - atleast 8 hours.
Apply the marinade into the gashes made in the chicken as well.
Shake off the excess marinade from the chicken before cooking or grilling.
If you are using an oven, then grill it on both sides at 180°C for 20 minutes flipping in between. Brush the chicken with some oil or butter while grilling.
Instead of grilling it in a wire mesh as instructed earlier, you can also grill it in an oven for 10 minutes on both sides after half-cooking the chicken on the tawa.
Adjust spice powders according to your taste.
While adding salt in the second marinade, keep in mind that you have already added some salt in the first marinade.
If you do not have smoked paprika, then skip it.
Use mustard oil for the authentic taste. Replace it with any other oil if you do not have mustard oil.
You can use red food color also for the brighter hue.
Keyword appetizer, chicken, indian, side dish, snack, tandoori, tandoori chicken