| • | Make slits in the chicken pieces and rub lime juice and salt over them.
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| • | Keep aside for half an hour.
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| • | Grind dried chilies, coriander seeds, ginger, garlic and clove together.
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| • | Mix the paste with garam masala and chili powder.
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| • | Heat oil in a pan and sauté the masala. Add onions and fry.
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| • | Pour yogurt and stir well. Remove the pan from fire.
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| • | Arrange chicken pieces in a dish and pour the yogurt mixture over them.
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| • | Refrigerate the marinade overnight or at least for 4-6 hours.
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| • | Preheat an outdoor grill at medium high heat and lightly oil the grate.
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| • | Cook chicken on the grill, until no longer pink and juices run clear.
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| • | Garnish with cilantro and lemon wedges.
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| • | Indian Chicken Tandoori is ready. |
