Tandoori Chicken

📝INGREDIENTS

For the Tandoori:

• 500g chicken (bone-in leg/thigh pieces preferred)
• 1/2 cup thick curd (hung curd or Greek yogurt for best results)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder (for vibrant color)
• 1/2 tsp regular red chili powder (for heat)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp black salt (for a tangy twist)
• 1/4 tsp chaat masala (optional, for extra zing)
• 1/2 tsp crushed kasuri methi (dry fenugreek leaves)
• 1 tbsp mustard oil (adds smoky pungency)
• 1 tbsp regular oil or melted butter
• Salt – to taste
• Butter or ghee – for basting during cooking
• Charcoal piece – for dhungar (smoke infusion – optional)

👩‍🍳Recipe

Step 1: Prep the Chicken

Clean and pat dry the chicken.

Make deep gashes/slits to allow spices to penetrate.

Step 2: First Marination

Apply salt, lemon juice, and 1/2 tsp turmeric powder to the chicken.

Mix well and let it sit for 30 minutes.

Step 3: Second Marination

Mix curd, ginger-garlic paste, both red chili powders, garam masala, cumin powder.

coriander powder, black salt, chaat masala, kasuri methi, mustard oil, and regular oil.

Coat the chicken well in this marinade and refrigerate for at least 6 hours or overnight for best flavor.

Step 4: Grill/Bake

Preheat oven to 200°C (390°F) or prepare a hot charcoal grill/tandoor.

Place the marinated chicken on a grill rack or skewers.

Cook for 25–30 mins, turning halfway and basting with butter/ghee for juicy texture and charred edges.

Step 5: Optional Dhungar (Smoky Touch)

Heat a piece of charcoal until red hot.

Place it in a small bowl inside the chicken container, pour a drop of ghee, and cover immediately for 5 minutes.

Step 6: Serve

Serve hot with onion rings, lemon wedges, and mint-coriander chutney.

Pairs perfectly with naan, lachha paratha, or just as a royal starter!