Ingredients

Chicken & Marinade

• ¾ kg (1.5 lbs.) skinless chicken thighs or drumsticks
• ½ cup Greek yogurt (hung curd)
• 1 tbsp ginger-garlic paste (or ¾ tbsp each, grated)
• 1 tsp garam masala (adjust to taste)
• 1-2 tsp Kashmiri red chili powder (or paprika for mild heat)
• ¼ tsp black pepper, crushed
• 1½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp sea salt (adjust as needed)
• ¼ tsp turmeric (optional)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp lemon juice (or 1 tsp dried mango powder/amchur)
• 1½ tbsp neutral oil (avocado, grapeseed, or mustard oil)

For Chili Oil (Optional for Basting)

• 1 tsp Kashmiri red chili powder
• 1-2 tbsp oil (neutral or mustard oil)

Garnish & Serving

• 1 tbsp fresh coriander leaves, chopped
• Onion slices & lemon wedges

Instructions

1. Prepare the Marinade

1. In a large bowl, mix yogurt, ginger-garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, black pepper, coriander powder, cumin powder, oil, and lemon juice. Adjust salt and spice to taste.
2. Pat dry the chicken and make deep slits (3-4 on larger pieces, 2-3 on smaller ones).
3. Coat the chicken evenly with the marinade, ensuring it gets into the slits.
4. Cover and refrigerate for at least 6 hours (overnight for best results).

2. Cooking Tandoori Chicken

1. Preheat oven to 470°F (240°C) (or 430°F (220°C) for smaller ovens).
2. Place a wire rack over a foil-lined baking tray. Spray or brush oil on the rack.
3. Arrange the marinated chicken on the rack and bake for 12-15 minutes.
4. Baste with leftover marinade or chili oil/melted butter. Flip and roast for another 12-15 minutes.
5. Move to the top rack and broil for 3-4 minutes to get a charred effect.
6. Ensure the internal temperature reaches 165-170°F (75°C).

• Place a hot charcoal piece in a small steel cup inside the tray.
• Drizzle ghee/oil over it and immediately cover the tray for 5 minutes.

3. Final Touch & Serving

• Brush the chicken with melted butter or pan drippings.
• Garnish with chopped coriander leaves.
• Serve hot with Mint Chutney, onion rings, and lemon wedges. Pair with Turmeric Rice or Cucumber Raita for a complete meal.

Cooking Alternatives

• Grill/Air Fryer: Check the detailed method in the full recipe post.
• Marinade Consistency: Ensure it’s thick to prevent the chicken from drying out.
• Dairy-Free Option: Replace yogurt with tomato paste + extra oil.

Nutrition