Chicken Tandoori

Ingredients

- 500g chicken (preferably bone-in pieces like drumsticks or thighs)

- 2 tbsp vegetable oil or melted butter (for brushing)

Marinade:

- 1 cup plain yogurt

- 1 tbsp lemon juice

- 1 tbsp ginger-garlic paste

- 1 tsp red chili powder (adjust to taste)

- 1 tsp turmeric powder

- 1 tsp coriander powder

- 1 tsp cumin powder

- 1/2 tsp garam masala

- 1/2 tsp black pepper

- Salt, to taste

- A pinch of orange-red food coloring (optional, for traditional tandoori color)

Instructions

- Make small cuts or slits on the chicken pieces. This allows the marinade to penetrate deeper and helps the chicken cook evenly.

- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, black pepper, salt, and food coloring (if using).

- Mix well until a smooth marinade forms.

- Add the chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours (preferably overnight for best results).

- Preheat your oven to 220°C (430°F) or heat your grill to medium-high.

- Line a baking sheet with foil or parchment paper and place a rack over it if using an oven.

- **Oven:** Place the marinated chicken pieces on the rack (or directly on a grill pan if using a grill). Brush with a bit of oil or melted butter.

- Bake for about 25-30 minutes, turning once halfway through. Broil on high for 2-3 minutes at the end for a charred finish.

- **Grill:** Place chicken pieces on the preheated grill, turning every 5-7 minutes and brushing with oil or butter. Grill for 15-20 minutes or until cooked through with a nice char.

- Remove the chicken from the oven or grill and let it rest for a few minutes. Serve hot with lemon wedges and sliced onions for garnish.

Enjoy your smoky, juicy Chicken Tandoori with naan, rice, or a side salad!