Blanch the broccoli florets in hot water for one minute and then transfer to cold water so that the broccoli florets remain fresh. For the marinade, add hung curd to a bowl. Mix with red chilli powder all ground spice, salt, ginger garlic paste, lemon juice, and a some oil. Marinate the broccoli with the marinade and refrigerate for 1 to 2 hours. Grilling the broccoli florets in a pre heated oven at the highest temperature (225 C) for 5 to 10 minutes. Sprinkle some chaat masala over the broccoli tandoori and serve it with fresh salad and green chutney.