What you Need:

10 legs and thighs with fat off and deep BBQ cuts that makes 20 pieces in total
2 tbsps ginger paste
2 tbsps garlic paste
Salt to taste
Kissan Tandoori powder 4 tbsps
Canola oil 4 tbsps
Lemon juice 4 tbsps
White vinegar 4 tbsps
Papaya paste 3 tbsps

How To:

1.       Wash the chicken and put it in a sieve/colander for 20 mins before adding to the marinade.
2.       Mix everything together to make the marinade. The marinade should be like a paste and not watery or else it won't stick well to the chicken.
3.       Using tongs, coat each piece of chicken with the marinade.
4.       Marinate overnight.
5.       Take the chicken out of the fridge one hour before barbecuing.
6.       BBQ on low for 45 mins with the lid closed. Turn every 15 mins.  Do not overcook or the chicken will become dry.
7.       Serve with salad, Indian flat bread and yoghurt

ENJOY!