Tandoori Chicken Recipe

Ingredients:

For the First Marinade:

1 kg chicken (whole or pieces, skin removed)

1 tbsp lemon juice

1 tsp salt

1 tsp red chili powder

For the Second Marinade:

1 cup thick yogurt (curd)

2 tbsp ginger-garlic paste

1 tsp turmeric powder

2 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

2 tbsp mustard oil (or any cooking oil)

1 tbsp lemon juice

Optional: a pinch of red food color for vibrant color

Method:

1. First Marinade:

Wash the chicken and make deep slits on the pieces.

In a bowl, mix lemon juice, salt, and red chili powder.

Rub this mixture over the chicken pieces, ensuring it gets into the slits.

Let it rest for 20 minutes.

2. Second Marinade:

In a separate bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, coriander, garam masala, mustard oil, lemon juice, and food color (if using).

Mix well to form a smooth marinade.

Coat the chicken pieces thoroughly with this marinade, ensuring it covers the chicken evenly.

Cover and refrigerate for at least 4 hours or overnight for the best flavor.

3. Cooking the Chicken:

Oven Method:

Preheat the oven to 220°C (425°F).

Place the marinated chicken on a baking tray lined with foil.

Bake for 20-25 minutes, then turn the pieces and bake for another 10 minutes until slightly charred.

Baste with butter or oil halfway through for juicier chicken.

Grill Method:

Heat a grill pan or outdoor grill.

Place the chicken pieces on the grill and cook on medium heat, turning frequently, until charred and fully cooked (about 20 minutes).

Tandoor Method:

Cook the marinated chicken in a preheated tandoor or clay oven until done.

4. Serving:

Garnish with lemon wedges, onion rings, and sprinkle with chaat masala.

Serve hot with mint chutney, naan, or steamed rice.