| • | Make slits in the chicken pieces and rub lime juice and table salt all over them.
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| • | Keep aside for one-half an hour.
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| • | Grind dried aside chilies, coriander seeds, ginger, garlic and clove together.
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| • | Mix the paste with garam spices and chilli powder.
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| • | Heat oil in a cooking pan and saute the masala. Add onions and fry.
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| • | Pour yogurt and stir well. Remove the cooking pan from fire.
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| • | Arrange chicken pieces in a dish and pour the yogurt mixture all over them.
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| • | Refrigerate the marinade nightlong or at minimum for 4-6 hours.
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| • | Preheat an outdoor grill at normal high heat up and lightly oil the grate.
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| • | Cook chicken on the grill, until no longer pink and juices run clear.
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| • | Garnish with cilantro and citrus limon wedges.
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| • | Indian Chicken Tandoori is ready.
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