Boneless Tandoori Chicken

1: In a bowl, mix the mustard oil and Kashmiri chilli powder. Add all the other ingredients for the marination (except curd) and whisk until smooth.

2: Add the chicken and mix. Add the curd, mix and set aside.

3: Heat oil in a pan. Add the chicken and cook on medium heat until cooked through for around 7-9 minutes.

4: Remove the chicken from the pan and place it into a metal phulka grill or metal strainer used for deep-frying. Show the chicken over direct flame for around 2 minutes, flipping occasionally.

5: (Optional) Add the chicken into a bowl. Add melted butter, chaat masala and coriander leaves. Toss it and serve with mint chutney, onion and lemon wedges.