Chicken Tikka

I got this recipe from one of my Favourite food blog which belongs to Mr. Kudpi Rajanikanth Shenoy. I love the way he presents his simple dishes and the way he explains it so elaborately with pictures. Thanks Raj maam for this recipe. You can find many more recipes of Raj maam here

Ingredients:
Fleshy Broiler Chicken without skin - 1.5 KG cut into 4-6 big portions.
Lemon - 1
Salt - To taste
Ginger Garlic Paste - 2 Teaspoons
Turmeric powder - 1/4 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Kashmiri Chilli Powder - 1 Teaspoon
Garam masala Powder - 1 Teaspoon
Thick Curd - 100 Ml
Oil/Ghee - For basting

Method :
Clean wash and pat dry the chicken pieces. 
Make gashes on the chicken pieces, apply lemon juice and some salt, keep aside for 30 mins.
Combine the other ingredients except ghee/oil and apply the paste thoroughly on all the chicken pieces.
Cover with cellophane cling film/aluminum foil and marinate in the fridge for 3-4 hours.
Pre heat Oven at 180C in grill setting for 10 minutes.
Line the baking tray with aluminum foil, apply ghee/oil over the foil and arrange all the marinated chicken pieces evenly.
Keep for baking and set the timer to 70 minutes.
At the end of 30 Minutes, you will see a pool of juices from the chicken collected in the baking tray surrounding the chicken pieces.
Carefully collect the juices by pulling the tray out and draining it.
Baste the half baked chicken surface with ghee/oil and bake for another 10 mins.
Flip the pieces and baste the other side.
Bake for 15 mins.
Flip the pieces once again and allow them to brown.
At the end of 60-70 mins, all the pieces must have baked perfectly.
Remove from the oven and arrange on a platter. 
Serve with shredded onion carrot and cabbage salad, lemon wedges, preferably with curd mint chutney dip.
You can also sprinkle chaat masala on the baked chicken pieces.