Tandoori Chicken

Ingredients:
broiler chicken, skinned and cut into joint pieces – 1 kg
1 medium onion
1 large garlic and
1 inch piece ginger
cumin powder – 1 tsp
chilli powder or to taste – 11/2 tsp
turmeric powder – 1/2 tsp
Whoel Spices: 1 stick cinnamon,
2 cardamoms & 2 cloves
garam masala powde (Everest) – 1 tsp
1/2 cup curds
chicken colouring – 1/4 tsp
Everest tandoori masala powder – 2 tsp
salt – 2 tsp
1/2 small cup water
oil for shallow frying
1 small onion (sliced into rings) and 1 small lemon (cut into cubes) to serve with chicken.
Method:
1. Wash chicken well, drain water.
2. Soak raw chicken with onion – ginger garlic paste, cumin powder, chilli powder, turmeric powder, whole spices or garam masala powder, curds, tandoori colouring and salt. Keep it overnight to marinate in a refrigerator or keep out and marinate for a minimum of half an hour.
3. When chicken is marinated, add 1/2 cup water and cook in a vessel till all water evaporates.
4. Keep oil in a tawa, as required, to fry fish or eggs. Add 4 to 6 pieces of chicken at a time, cover with a lid. After frying for 3 minutes, when brown on one side, carefully turn over to the other side and brown well. Drain oil from chicken and remove.
5. To rings of onion, add a pinch of tandoori colouring a few drops of lemon juice and a pinch of salt and serve with tandoori chicken along with small cubes of fresh lemon.