Ingredients

1 chicken, cut into 8 pieces

1 onion grated (you can also used fried onion paste)

4 tbsp vegetable oil

1 cup greek yogurt/hung curd

2 tbsp plain flour

3 tsp ginger garlic paste

2 tbsp fenugreek leaves

½ tsp cumin powder

½ tsp coriander powder

½ tsp garam masala (Recipe: https://old.desidaawat.com/garam-masala/)

1 tsp dry mango powder

1 tsp red chili powder

salt, to taste

a pinch of red food colour (optional)

Method

This is a list of ingredients.

With a sharp knife, make cuts into the kitchen.

Do this for the remaining chicken pieces.

To that add the oil.

Then, add the fried onion paste.

Next, add the yogurt.

Add the plain flour.

Then, add the ginger and garlic paste.

Add the kasoori methi.

Add the cumin powder.

Next, add the coriander powder.

Add the garam masala.

Then, add the dry mango powder.

Next, add the salt.

Add the red chili powder.

Next, add the red food colour. This is optional.

The bowl on the left is where i marinated with the red food colour, and the bowl on the right is without. Normally, a lot of restaurants in India use red food colour in their tandoori cooking.

Line a baking tray with foil.

Brush it with a little oil.

Place the chicken pieces on top.

Brush the chicken pieces with oil on top.

Bake the chicken in a pre heated oven at 180 degrees for about 6-7 minutes per side.

This is how the chicken looks like when it has been cooked on both sides. I cooked the chicken for 7 minutes on one side, flipped it over and cooked for another 7 minutes on the other side.

Serve immediately.

You can serve with yogurt chopped with coriander and lemon wedges.