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Optional Link (URL): Ingredients (one per line): For the Marinade Chicken Thighs pieces – 1 kg Ginger-garlic paste – 1 tbsp Lemon juice – juice of 2 lemons Salt – 1 tsp Instructions: Mix all ingredients with the chicken and rest for 15 minutes. For the Spices (Second Marinade) Yogurt – ½ cup Oil – 3 tbsp Chaat masala – 1 tsp Red chilli powder – 1 tsp Coriander powder – 1 tbsp Cumin powder – 1 tsp Garam masala powder – ½ tsp Roasted fenugreek (Kasuri methi) – 1 tbsp Carom seeds (Ajwain) – ¼ tsp Tandoori masala – 1 tsp Red food colour – 1–2 drops Instructions: Instructions: Add all spices to the rested chicken. Mix well, cover, and marinate for 3–4 hours (minimum 1 hour). Cooking Method 1. Without Oven Prepare using a no-oven tandoori chicken method as per your preferred pan or stove technique. 2. Oven Method Preheat the oven to 220°C for 15 minutes. Place the marinated chicken on a tray or rack. Cook for 40 minutes, turning halfway for even cooking. Update Recipe

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