Aji's BBQ Tandoori Chicken

If there is one great recipe for potlucks or buffet-style gatherings, this is the one! My husband's colleague made this dish a couple of times; the chicken comes out so flavorful, juicy, and tender. I couldn't help asking for the recipe and sharing it here.

Makes: 6 servings
Ready in: 24+ hours

• 2 tablespoons Chaat Masala and Tandoori Spice
  (optional : chilli powder, to make it hotter. Note that Indian chilli powder is different to the chilli powder sold in supermarkets). Stay away from the "Shaan" brand. One good brand example is MDH.
• 2 kg chicken thighs / drumsticks
• 1 tablespoon garlic paste (pressed garlic cloves with a bit of turmeric and salt)
• 1 tablespoon ginger paste (ground fresh ginger with a bit of turmeric and salt)
• 2 tubs plain yoghurt (Balkan or Greek style preferred), 750g each
• juice of one lemon

1. Remove skin and excess fat from the chicken.
2. Cut slits in the chicken to allow spices to penetrate
3. Rub garlic & ginger paste on the chicken.
4. Rub tandoori spice on the chicken.
5. Leave overnight to marinate.
6. Mix the chicken with yoghurt. You will need about 1/4 cup of yoghurt for a chicken thigh.
7. BBQ the chicken. If the pieces are large you should precook them covered in a oven first
until they are 70% done. This prevents the chicken from becoming overly dry.
8. Sprinkle chaat masala on chicken.
9. Sprinkle lemon juice on the chicken.
10. Leave the chicken marinate for at least a couple of hours.
11. BBQ