Tandoori Murg

Juicy chicken pieces marinated in a blend of traditional Indian spices, yogurt, and herbs, cooked to perfection in a clay tandoor oven. A classic, smoky delight that's both tender and flavorful

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1 whole chicken, cut into pieces or chicken drumsticks/thighs
250 grams hung curd
30 gramss ginger garlic paste
15 grams Tandoori masala spice mix
6 grams red chili powder (adjust to taste)
6 grams ground turmeric
6 grams ground cumin
6 grams ground coriander
6 grams garam masala
15 grams Salt
30 gramss vegetable oil
Fresh lemon wedges for serving
Fresh coriander leaves for garnish

**Instructions:**

1. **Marination:**
   In a large bowl, combine Curd (Dahi), ginger garlic paste, Tandoori masala, red chili powder, ground turmeric, ground cumin, ground coriander, garam masala, salt, and vegetable oil. Mix well to form a smooth marinade.
   Make deep cuts on the chicken pieces, allowing the marinade to penetrate. Coat the chicken pieces thoroughly with the marinade. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, for the flavors to infuse.

2. **Preheat the Oven or Grill:**
   Preheat your oven to 425°F (220°C). If using a grill, prepare it for medium-high heat.

3. **Skewering and Cooking:**
   If using skewers, thread the marinated chicken pieces onto skewers.
   If using an oven, place the skewers on a wire rack over a baking sheet. Bake for 30-40 minutes or until the chicken is cooked through and has a nice char.
   If using a grill, grill the skewers for about 20-30 minutes, turning occasionally until the chicken is cooked through and has a charred appearance.

4. **Serve:**
   Remove the chicken skewers from the oven or grill.
   Squeeze fresh lemon juice over the chicken and garnish with fresh coriander leaves.
   Serve hot with mint chutney, naan, or rice.

Enjoy your delicious Tandoori Chicken! Adjust the spice levels according to your preference.