Chicken Tandoori In Oven

INGREDIENTS:

Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )

PROCEDURE:

Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80  minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.

*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.