Ingredients:
Chicken (bone-in or boneless) – 1 kg
Yogurt (curd) – 1 cup
Ginger-garlic paste – 2 tbsp
Lemon juice – 2 tbsp
Kashmiri red chili powder – 1 tbsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Tandoori masala (optional) – 1 tbsp
Mustard oil (or any oil) – 2 tbsp
Salt – as needed
Method:
1. Prepare the Chicken:
Make deep cuts or slits in the chicken pieces for the marinade to penetrate.
2. Prepare the Marinade:
In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, spices, and mustard oil to form a smooth paste.
3. Marinate:
Rub the marinade generously over the chicken pieces, ensuring it gets into the slits.
Cover and refrigerate for at least 6-8 hours or overnight for best results.
4. Cook:
Grill/Tandoor Method: Preheat the tandoor or grill and cook the chicken, turning occasionally, until it’s charred and cooked through.
Oven Method: Preheat the oven to 200°C (400°F). Place the chicken on a greased tray and roast for 25-30 minutes. Broil for a few minutes to get a charred effect.
Stovetop Method: Heat a grill pan or heavy-bottomed skillet. Cook the chicken on medium heat until charred and cooked through.
5. Serve:
Garnish with chopped coriander leaves, lemon wedges, and serve with mint chutney, onion rings, or naan.