Tandoori Chicken: A Smoky Delight from the Indian Grill

 Ingredients

Here’s what you’ll need to prepare this delicious dish:

For the Marinade:

• 1 kg chicken (with skin removed, cut into leg or thigh pieces)

• 1 cup thick yogurt (curd)

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon lemon juice

• 2 tablespoons mustard oil (or any cooking oil)

• 1 teaspoon turmeric powder

• 2 teaspoons red chili powder (Kashmiri chili for color)

• 1 teaspoon garam masala

• 1 teaspoon cumin powder

• Salt to taste

• A few drops of red food color (optional)

 Method: Step-by-Step Preparation

Step 1: Prep the Chicken

• Clean and pat dry the chicken pieces.

• Make deep cuts (gashes) into the chicken so the marinade can seep in.

Step 2: Marinate

• In a large bowl, mix all the marinade ingredients into a smooth paste.

• Rub the marinade thoroughly into the chicken pieces, making sure it reaches the cuts.

• Cover and refrigerate for at least 6 hours, preferably overnight for best results.

Step 3: Cook

You have two options:

Option A: Oven-Grilled

1. Preheat your oven to 220°C (430°F).

2. Place the marinated chicken pieces on a rack lined with foil.

3. Grill for 25-30 minutes, turning once halfway through.

4. Brush with butter or oil for extra flavor and moisture.

Option B: Stove-Top

1. Heat a heavy-bottomed skillet or grill pan with some oil.

2. Cook the chicken pieces on medium-high heat until charred and cooked through (~6–8 mins per side).

3. Cover with a lid occasionally for even cooking.

 Serving Suggestions

• Garnish with sliced onions, lemon wedges, and fresh coriander.

• Serve with mint chutney, naan, or jeera rice.

• Pair with a glass of chilled lassi or masala soda for a complete experience.