JEEVEDA TANDOORI CHICKEN MASALA

Wash 500 grams of chicken and make cuts with a knife. In a bowl, mix all the spices (1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala) with yogurt, oil, lemon juice, and 1 teaspoon gram flour. Marinate the chicken pieces in this mixture for 6 hours. Half an hour before cooking, remove the chicken from the fridge. Heat 1 tablespoon oil in a non-stick pan and fry the chicken pieces until golden brown on both sides. Cover the pan on low heat to let the chicken cook through. Once the chicken is fully cooked and has turned red, use a grill stand over the gas burner. Place the chicken pieces on the grill and cook them on both sides until they get the proper tandoori color. Serve the chicken hot, garnished with Jeeveda Tandoori Chicken Masala and lemon juice.