Iconic Indian dish of chicken marinated in yogurt and spices, traditionally cooked in a clay tandoor oven. The marinade includes vibrant red color from Kashmiri chilies and distinctive char from high-heat cooking.
Md Afroz Alam
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30
Cook Time
4
Servings
0
0 reviews
Medium
Difficulty
Make deep slashes in the chicken pieces to allow marinade to penetrate. Rub with lemon juice and salt, let sit for 15 minutes. This helps tenderize and removes any gaminess from the chicken.
Deep cuts in the meat allow marinade to reach inside, ensuring flavor throughout.
Whisk together yogurt, ginger-garlic paste, all spices, kasuri methi, mustard oil, and salt. The yogurt should be thick - if using regular yogurt, hang it in muslin for 30 minutes to remove excess water.
Thick yogurt creates a coating that clings to the chicken and caramelizes beautifully.
Coat chicken pieces thoroughly with the marinade, massaging it into the slashes. Cover and refrigerate for at least 4 hours, preferably overnight. The longer marination results in more tender, flavorful chicken.
Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 240°C (475°F) or prepare a very hot grill. Shake off excess marinade and place chicken on a wire rack over a baking tray.
Room temperature chicken cooks more evenly than cold chicken straight from the fridge.
Bake for 25-30 minutes, turning once halfway through, until chicken is charred in spots and cooked through. Brush with melted butter or oil in the last 5 minutes. Finish under the broiler for extra char if desired. Sprinkle with chaat masala and serve with mint chutney.
The char is essential for authentic flavor - don't be afraid of dark spots on the chicken.
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