Ingredients:
Chicken: 4 leg pieces or a whole chicken (cut into pieces)
Yogurt: 1/2 cup
Lemon Juice: 2 tbsp
Ginger-Garlic Paste: 2 tbsp
Oil: 2 tbsp
Butter: For basting
Spices for Marinade:
Red Chili Powder: 2 tsp (adjust to taste)
Turmeric Powder: 1/2 tsp
Coriander Powder: 1 tsp
Cumin Powder: 1 tsp
Garam Masala: 1 tsp
Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (optional)
Salt: To taste
Chaat Masala: For garnish
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Instructions:
1. Prepare the Chicken:
Clean the chicken and make deep cuts or slits in the pieces for the marinade to penetrate.
2. Prepare the Marinade:
In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, oil, and all the spices.
Coat the chicken pieces thoroughly with the marinade, making sure it enters the slits.
Cover and refrigerate for at least 4 hours or overnight for best results.
3. Cook the Chicken:
Oven Method:
Preheat the oven to 200°C (400°F).
Place the marinated chicken on a baking tray lined with foil.
Bake for 30-35 minutes, turning the chicken halfway through. Baste with butter for a juicy and smoky flavor.
Stovetop Method:
Heat a grill pan or tawa, grease it with a little oil, and cook the chicken on medium heat. Flip occasionally and baste with butter.
4. Char the Chicken:
For an authentic tandoori flavor, expose the cooked chicken to direct flame for a few seconds using tongs or a skewer.
5. Garnish and Serve:
Sprinkle chaat masala on the hot chicken tandoori.
Garnish with lemon wedges and onion rings.
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Serving Suggestions:
Serve with green chutney, naan, or steamed rice. Pair with a refreshing salad or raita.
Enjoy your juicy and flavorful chicken tandoori!
