Tandoori Chicken Masala

1.In a large bowl, combine 1 kg of chicken pieces with 2 tablespoons of chicken tandoori masala, 1 tablespoon of garam masala, 1 teaspoon of chilli powder, 1 teaspoon of black pepper, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 cup of curd.

2.Mix the spices and curd thoroughly with the chicken, ensuring each piece is coated evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for the flavors to infuse well.

3.Preheat the oven to 200°C (390°F) and prepare a baking tray by greasing it lightly with oil.

4.Arrange the marinated chicken pieces on the baking tray, making sure they are in a single layer.

5.Bake the chicken in the preheated oven for 25-30 minutes or until cooked through, turning the pieces halfway through for even cooking.

6.Once the chicken is cooked and has a beautiful char, remove it from the oven and let it rest for a few minutes before serving.

7.Serve the Tandoori Chicken Masala hot with fresh salad, naan bread, and a squeeze of lemon juice for an authentic Indian experience.