Indian Style Spicy Oven Baked Chicken

Initial Preparation:

1. Clean the chicken pieces and make some diagonal slits on it. Wash thoroughly and drain the water completely. Set aside.
2. Heat a pan, add in the cinnamon stick, black cardamom and fry for a minute on medium heat.
3. Then add in the black cumin seeds, cumin seeds, fennel seeds and fry for few seconds on low heat. No need to turn brown.
4. Let it cool completely and grind together to a fine or coarse powder. Set aside.

Marination Process:

1. In a bowl, add in the chicken pieces and the items mentioned under for 'First Marination'. Combine well and set aside for 30 minutes.
2. Then add in the prepared masala powder(Initial Preparation#4), food color(if using) and the items mentioned under for 'Second Marination'. Rub the marinade into the chicken and refrigerate for 6-8 hours or overnight.
3. Then coat well with hung yogurt and refrigerate back for 30 minutes to 2 hours.

Cooking and Grilling in Conventional Oven:

1. Preheat oven to 550°F
2. Arrange the chicken pieces in an aluminum foil lined baking sheet and drizzle some oil over the chicken pieces.
3. Put the baking sheet on the middle rack of the oven, and bake for about 15-25 minutes. Time may vary, so keep checking to prevent burning.
4. On the half way, flip the chicken pieces to the other side and drizzle some oil on top and continue cooking.
5. Then turn on the broiler, and cook for an additional 1 to 3 minutes on each sides to char the chicken a little bit more.

Cooking and Grilling in Microwave Oven:

1. Place the chicken pieces on the grill rack and drizzle some oil over the chicken pieces.
2. Select the 'Combination and Grill' option and cook for 10 minutes. Turn the chicken pieces to the other side after 5 mins.
3. Then select the 'Grill' option and cook for 20 minutes or the chicken is cooked well.
4. In between(after 10 minutes), flip the chicken pieces to the other side and brush some oil over the chicken pieces and continue cooking.

Garnishing:

1. Garnish with chat masala, onions, tomatoes, lemon wedges, chopped coriander leaves and serve hot.