Step 1

Clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken

Step 2

In a large bowl, mix all the ingredients of first marinade. (ginger garlic paste, Kashmiri red chili powder, lemon juice and salt)

Step 3

Add chicken and mix it very well in the marinade.

Step 4

Cover the bowl with a plastic cover and leave it for 45 minutes - 1 hour under refrigeration.

Step 5

In another large bowl, add all the ingredients of second marinade and mix it very well.

Step 6

After a first marination is done, transfer the chicken in this second marinade. Cover the bowl with a cling film cover and refrigerate for 7-8 hours or overnight.

Step 7

Take the chicken out 30-45 minutes prior to cooking.

Step 8

Grill it either on a charcoal grill (tandoor) or in Oven or on gas stove. Here I have chosen to do it by roasting in the oven.

Step 9

Pre-heat the oven at 220 degrees centigrade. Remove the chicken from the marinade and place it on a baking tray or a rack.

Step 10

Grill the chicken for 25 minutes and then broil it for 5 minutes or till done.

Step 11

First, heat the pan, and place the chicken on it.

Step 12

Then cover and cook until done, do flip it once in between.

Step 13

Grease the grill with oil so that the chicken does not stick over the grill. Place the chicken pieces upon the grill and turn the flame to medium high.

Step 14

Grill from both the sides until aromatic. Tandoori chicken is ready to serve.

Step 15

First, pre-heat the airfryer at 200 degrees. Then, brush the airfryer basket with little oil or butter.

Step 16

Arrange the marinated chicken in the basket and airfry it 25 minutes or until charred. (you can flip the chicken once in between).

Step 17

Add 1 cup of water in the inner pot of the IP. Then, place the trivet in the pot. Place the marinated chicken on the trivet.

Step 18

Close the IP with lid, put the valve to sealing position and then pressure cook on high for 12 minutes.

Step 19

Once the IP beeps, turn the valve to vent and quickly release the pressure and open the pot.

Step 20

Carefully dish out the chicken using tongs, sprinkle some chaat masala and serve.

Step 21

For crispier chicken, you can follow the either way.a) arrange them on the tray and pop it in pre-heated oven and broil for 7-8 minutes, until charred.b) Use Mealthy crisp lid to make them more crisp and delicious.

Step 22

Unplug the IP and plug the mealthy crisp lid, place it on the inner pot of IP.  You need to lower the handle of the crisp lid. Now, set the temperature to 200 degrees.

Step 23

Cook the chicken for 12 minutes. (As I love the crispier chicken, I cooked it for couple of more minutes extra)

Step 24

You can flip the chicken once in between - first cook for 5-6 minutes on one side. Then, flip and cook for another 5-6 minutes on the other side.

Step 25

Sprinkle some chaat masala over it, and serve along with mint chutney, lemon wedges and onion rings. Enjoy it as is or pair it with some naan bread or saffron rice.