Take large chunks of chicken pieces and make a deep incision and put them in a mixing bowl.

To give an extra punch of ginger-garlic flavour and sour flavour, add ginger garlic paste, salt and lemon juice and mix. Marinate for an hour.

Let's prepare spice mix to coat, in a wide vessel add red chilli powder, garam masala powder, jeera powder, black pepper powder, coriander powder, turmeric powder, Kasuri methi, curd, oil, a little salt and food colour.

Coat this spice mix to chicken even into the incision and marinate further for 3-4 hours.

To make the grill and baking tray non-sticky, apply little oil to tissue paper and grease them both.

Place wax paper over the baking tray so that excess oil or drops of spice coat may be collected below.

Preheat microwave at 210 degrees for 10 minutes by enabling dual rod heating function.

Meanwhile, place chicken pieces over the grill rack, if needed coat with a spice mix.

Place the grill rack on the top rack and put the baking tray next below it and close the door.

By maintaining the same settings set the timer to 30 minutes in the first spell then again 30 minutes on the other side (flip to another side) so that chicken gets cooked to soft.

Once cooking is done, grease butter or ghee over tandoori chicken pieces and closes the lid.

Set the function to single-rod (upper rod), the temperature at 210 degrees and time to 20 minutes. This will make the chicken crisp and perfect roast.

Remove tandoori chicken recipe from otg and garnish with onions and coriander leaves. Serve hot with green chutney or mayonnaise dip.