Place the chicken on a flat surface, use a sharp knife to make deep long cuts along the flesh, this allows the marination to absorb better into the chicken. place them in a dish or bowl.
In a separate bowl combine all the other ingredients and mix. Pour the curd mixture onto the chicken and thoroughly coat the chicken with it.
Use a cling film to cover the dish and refrigerate, for best results you can leave it overnight but a five-hour marination will do if you need to reduce the time of marinating the chicken.
Once you are ready to bake it, take the marinated chicken half an hour earlier and let it reach room temperature.
Preheat the oven to 200°C. take the chicken off the marinade and place them on the grill tray. brush the chicken with oil and grill for 45 minutes.
Once the grilling time reaches 25 minutes, turn over the chicken and cook the other side for 15 minutes. flip the chicken again to the correct side and grill till the end of 45 minutes.
Remove the tandoori chicken from oven and serve hot with mint chutney
