Fried Tandoori Chicken

在食品加工亚搏电竞机中，将大蒜与生姜，柠檬汁，香菜，茴香，姜黄，辣椒，2汤匙油，2茶匙盐和1茶匙胡椒粉泥制成。将腌泡汁刮入一个大碗中，加入鸡肉，然后变成外套。覆盖并冷藏12小时。

将酸奶搅拌到腌料中，重新覆盖碗，然后再冷藏12个小时。

Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet.

In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 10 minutes. Transfer to the rack, season with salt and keep warm in the oven while you fry the remaining chicken.

Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.