Ingredients
1 kg chicken legs/thighs, skinless
½ cup thick curd
2 tbsp ginger-garlic paste
2 tbsp lemon juice
2 tbsp Kashmiri red chili powder
1 tsp turmeric powder
1½ tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp kasuri methi
1 tbsp tandoori chicken masala
1 tbsp mustard oil
1 tsp salt
1 tbsp oil or melted butter
Method
1. Prepare the chicken
Make 2–3 deep cuts in each chicken piece so the marinade penetrates well.
Mix lemon juice, 1 tbsp Kashmiri chili powder and a little salt.
Rub this mixture over the chicken and rest for 20–30 minutes.
2. Make the marinade
In a bowl, mix curd, ginger-garlic paste, remaining chili powder, turmeric, cumin, coriander powder, garam masala, kasuri methi, tandoori masala, mustard oil and salt.
3. Marinate
Coat the chicken thoroughly with the marinade.
Cover and refrigerate for at least 4 hours, preferably overnight.
4. Cook
Oven: Preheat to 220°C. Place chicken on a rack/tray and bake for about 30–40 minutes, turning halfway. Brush with butter/oil and cook until nicely charred.
Air fryer: Cook at 200°C for about 20–25 minutes, turning halfway.
Pan: Cook covered on medium-low heat until cooked through, then increase the heat briefly to give it a smoky, charred finish.
5. Serve Serve hot with mint-coriander chutney, sliced onions and lemon wedges. 🍋
🔥 Restaurant-style tip
For a smoky tandoor flavour, place a small piece of hot charcoal in a heatproof bowl inside the cooked chicken, add a few drops of ghee, cover for 2–3 minutes, then remove the charcoal.