Make small gashes in the chicken pieces for the marinade to coat it nicely.
In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces overnight in refrigerator
Heat a frying pan, add some oil and place the chicken pieces
Do not crowd it
Close and cook over medium high flame in its own juice.
Open lid and flip the chicken pieces now and then.
Make ensure that all the sides are evenly cooked
Once the juices are absorbed by the chicken pieces and when it becomes dry, open lid and cook further.
The stage when the chicken pieces starts to char here and there. Switch off
Transfer to a plate and garnish with chopped coriander leaves and lemon wedges.
Food color can be added or use beet juice or pulp to enhance color naturally.
