Rinse and pat chicken pieces dry, with a pairing knife cut 2 slits in each chicken piece, as this will allow marinade to seep in for maximum flavour.
Place chicken pieces into a large mixing bowl.
Add in garlic, ginger, green chili and mix.
Stir in yogurt and mayo and oil, tomato paste and lemon juice.
Add in dry spices – tandoori powder, kashmiri powder, turmeric, and salt.
Mix well, cover and let chicken marinate in fridge for a few hours or better, overnight.
Take the chicken out about 30 minutes before you are ready to grill.
Grill on medium heat let cook for 10-12 min before flipping. Then let cook for another 8-10 min. (Cooking time depends on chicken pieces and whether it’s boneless or bone in.)
Once chicken is ready transfer to a plate and garnish with cilantro and fresh lemon wedges. Enjoy!