Tandoori Chicken

Marinade
10-14 chicken drumsticks
2 tbsp plain yogurt
2 tbsp ginger garlic paste
1 lemon juice
1 tbsp kashmiri chili powder (use regular chili powder if you you want spicy)
1 tbsp coriander powder
1 tsp turmeric
1 tsp garam masala
1 tbsp kasuri methi
1 tbsp chaat masala
1 tbsp tandoori masala
Salt to taste

Extra for glazing the top
3 tbsp mustard oil
1 tbsp tandoori masala (I used Shan tandoori masala. My favorite brand)
1 tsp chaat masala
1 tsp amchoor/mango powder
1 tsp chili powder

Direction:
Wash the chicken properly and then make horizontal slits on it. Make sure the chicken is dry, if not take a tissue paper and pat dry each piece. Then take a bowl and combine yogurt,  ginger garlic paste,  lemon juice,  chili powder,  coriander powder,  turmeric,  garam masala,  kasuri methi, chaat masala,  tandoori masala, and salt. Mix all these ingredients to make a nice paste. Then add in the chicken and coat each piece properly with the marinade. Then keep it in the fridge overnight for the best result or at least 1 hour. Then heat up the grill at the lowest temperature (300 degrees F or less) and place the chicken over the grill(save the leftover marinade). Keep checking and turn as needed.  It will take around 45 mins to an hour to completely grill the chicken. Then take the leftover chicken marinade and add mustard oil, tandoori masala, chaat masala, amchoor/mango powder, and chili powder. Then rub this marinade all over the chicken pieces and cook each side for another 1 min. Then take it off the grill and serve with naan or paratha.