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1
In the bowl of a food processor, grind the ginger and garlic into a smooth, watery paste.
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2
Transfer the paste into a large mixing bowl.
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3
Add the yogurt, Tandoori Masala, salt, red chile powder, and Garam Masala and whisk until fully combined.
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4
Prepare the chicken by poking holes in it with a fork to help it absorb the yogurt marinade.
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5
Carefully add the pieces of chicken and gently stir until all the pieces are evenly coated.
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6
Cover and refrigerate for 6 hours to overnight.
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7
Preheat the grill to medium-high (350F /180C to 400F /200C), making sure the grill has been well oiled or sprayed with a nonstick cooking or grilling spray.
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8
Place the marinated pieces of chicken on the grill and cook, turning once to ensure even cooking, for up to 1 hour, until cooked through and the chicken reaches an internal temperature of 165F /74C.
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9
Your cooking time may differ, depending on your grill and how well done you prefer the chicken to be.
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10
We prefer it well done, Remove from the grill and transfer to a serving platter.
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11
Squeeze the 1/2 lemon over the cooked chicken.
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12
Sprinkle with some of the Garam Masala.
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13
Garnish with the onion and cilantro and serve hot over the brown or white basmati rice or with the Roti or Naan.
