Clean and cut the chicken into medium size pieces.
Take a wide bowl and add the chicken pieces along with red chilli powder, ginger garlic paste, turmeric powder, Kashmiri chilli powder, salt and tandoori masala. Mix well so that the pieces are nicely coated with the masala.
Next add hung curd, gram flour and lemon juice. Mix well and add 1tsp of oil.
Cover the marinated chicken pieces and rest it in fridge for at least 1 hour. Here I kept the chicken pieces for overnight.
Heat a non-stick pan with 1tbsp of oil on medium flame, here I used grill pan.
Add the marinated chicken pieces like 4 or 5 at time and fry on both sides until they turn into golden brown colour or until cooked.
Repeat the process with the remaining pieces and transfer the cooked pieces on to kitchen towel to absorb excess oil.
Transfer the tikka pieces on to serving plate and enjoy with green chutney mixed with curd.