• First, thoroughly wash the chicken pieces and pat them dry with a kitchen towel.
• Then, using a sharp knife, make deep slits in the leg and breast pieces.

For the first marinade:

• In a bowl, combine hung curd, tandoori masala, amchur powder, black pepper powder, red chili powder, salt, and mustard oil.
• Mix well with a spoon. Add turmeric powder and mix again.
• Let this mixture rest for 15 minutes.
• Next, rub the marinade all over the chicken pieces, making sure to get the spice mix into the slits.
• Transfer the chicken and marinade to a bowl, cover it with cling film or a lid, and refrigerate for 8 hours.
• About 30 minutes before cooking, take the chicken out of the refrigerator and mix in garlic paste.

For the second marinade:

• Combine mustard oil, melted butter, garlic paste, and Kashmiri red chili powder in a bowl. Whisk or stir well.
• To cook the Tandoori Chicken on a gas oven:
• Turn on the flame and place a roti grill over it.
• Place a chicken piece with some marinade on the grill. Cook one side for 5 minutes, then flip and cook the other side for another 5 minutes.
• Grill the chicken for 3-4 minutes, then flip.
• Add some marinade and grill for another 3-4 minutes.
• Next, rub the butter and oil mixture on both sides and continue grilling until the chicken is nicely charred and fully cooked inside.
• Repeat this process with the remaining chicken pieces.

Broiling the Chicken in the oven on High-Temperature :

• To broil the chicken in the oven at high temperature, first, remove the chicken from the refrigerator at least an hour beforehand. Preheat your oven to 250 degrees Celsius for 15 minutes.
• Line a baking tray with silver foil, and lightly oil the top of the foil.
• Place the spice-coated chicken pieces on the prepared tray, spacing them evenly.
• If you have any leftover marinade, pour it over the chicken.
• Roast the chicken at 250 degrees Celsius for 10 minutes.
• Then, take the tray out, flip the chicken, and roast for another 10 minutes at the same temperature.
• Finally, remove the tray from the oven.

Broiling the Chicken in the oven on Low-Temperature:

• Brush the chicken pieces with a mixture of mustard oil and butter. Roast them in the oven at 150°C for 15 minutes.
• Then, remove the tray and flip the chicken. Apply the remaining oil mixture to the other side and broil for another 15 minutes at 150°C.
• Take the grilled chicken out of the oven. To check if it's done, insert a knife into a piece. If the juices run clear, it's ready.
• For a smoky flavor, brush both sides of the cooked chicken with butter and grill for 4-5 minutes at 150°C.

Serving:

• To serve, drizzle lemon juice over the Tandoori Chicken. Garnish with onion rings, cucumber salad, and lemon wedges.