Light Tandoori Chicken (Oven)

Method

1. 1Slash chicken with deep cuts for marinade penetration.
2. 2Beat yogurt, ginger-garlic, tandoori masala, chilli, lemon, mustard oil, kasuri methi, salt.
3. 3Rub all over chicken; rest 1 hour minimum (overnight is gold).
4. 4Heat oven to 230C; place chicken on a wire rack over a foil-lined tray.
5. 5Roast 35 minutes turning once; brush extra marinade halfway.
6. 6Dust chaat masala and garam masala while hot; squeeze lemon and serve with onions.