Chicken Tandoori Microwave / No-Oil version

For marination :
Onion - 1 (cut into medium sized pieces)
Ginger Garlic paste - 1 tbsp
Green chilies - 2 pieces
Turmeric powder - 1 tsp
Coriander leaves or powder - 1 tsp
Curd - 2 spoonful
Lemon juice - 1 whole lemon squeezed

Method :

• Breast pieces of chicken are preferable for making Tandoori. I made this (in illustration) with two big pieces.
  

• Wash the pieces, apply salt and turmeric all over the surface. Keep for few minutes.

• Meanwhile blend all ingredients for marination to make a smooth paste.

• Make several deep cuts on the chicken pieces with a sharp knife along the length. Take care not to cut off portion from the piece completely. This will helps to wash off any remaining blood from inside and cook the inside part well. Wash again if any blood comes out.

• Apply the marinade paste all over the pieces. Use the knife to help it reach deep through the cuts. Marinade for 2 - 3 hours.

• Transfer the chicken into a Borosil-glass (microwave friendly) container, along with the paste. Cook in microwave (in m/w + grill combination mode, placing on the high tripod) for 15 minutes, so that the chicken is cooked well.

• Take out the container, and transfer the chicken pieces onto the grill-stand or pierce them with the rotisserie (iron stick). Discard the extra marinade/curry at this stage. Sprinkle edible red color. Preheat the microwave at maximum temperature and grill in microwave (convection mode) for 10 minutes, until the pieces get brown from the surfaces.

• Transfer onto plate and garnish with lemon slices, onion rings, and fresh coriander leaves.