Baked Tandoori Chicken

Tandoori Chicken is an extremely popular Indian appetizer made with a spicy yogurt (curd) marinade.  Traditionally, chicken is cooked in a clay oven known as Tandoor.  The modern conventional oven works perfectly fine for a tasty homemade Tandoori Chicken.
Here is my oven baked low calorie Tandoori Chicken recipe minus yogurt and minus food colour.

Ingredients:
Chicken Drumsticks - 6
Lime or Lemon - 1 small
Ginger Garlic Paste - 3 tsp
Tandoori Masala - 1 1/2 tsp
Cayenne Pepper - 1 tsp
Red Chilli Powder/Paprika/Kashmiri Lal Mirch - 1/2 tsp
Garam Masala - 1/2 tsp
Chat Masala - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt - about 1/2 tsp
Oil

Method:
1. In a mixing bowl, add juice of one lime (3 - 4 tbsp), ginger garlic paste, tandoori masala, cayenne pepper, red chilli powder, garam masala, chat masala, turmeric and salt.  Mix all ingredients well.
2. I have used two chilli powders here - cayenne pepper for heat and homemade mild Byadagi chilli powder for colour.  You can use Kashmiri Lal Mirch Powder or Spanish Paprika which gives nice colour.
3. Make 3 - 4 cuts/slits with a knife on all the skinless chicken drumsticks.  Apply the above marinade with hands to all the drumsticks.  Keep it covered and refrigerated preferably overnight, minimum 2 hours.

4. Preheat the oven at 400 deg F for about 10 minutes.  Grease a baking tray with oil to avoid sticking.  I lined the tray with aluminium foil (to ease cleaning) and then greased the foil with oil.

5. Arrange the marinated chicken drumsticks on the greased tray and drizzle about 1 - 2 tbsp oil.  Bake them uncovered for about 10 minutes.  Flip the drumsticks and drizzle 1 - 2 tbsp oil again.  Bake for another 10 - 15 minutes uncovered.  Cooking time may vary depending on the oven and the size of the drumsticks.  Check the biggest drumstick piece to see if chicken is cooked.

6. Serve spicy and delicious homemade Tandoori Chicken with raw onions and lemon wedges.