📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with this iconic charred, succulent Tandoori Chicken. Marinated twice for maximum flavor penetration, this Halal-friendly masterpiece balances the smoky heat of Kashmiri chilies with the cooling tang of thick yogurt. While traditionally cooked in a clay oven, this recipe uses a high-heat roasting technique and a special smoking method to achieve that unmistakable restaurant-quality finish at home.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Thighs and Drumsticks (skinless, with deep diagonal bone-deep gashes)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Salt (to taste)
The Second Marinade
- 1 cup Greek Yogurt (must be thick or hung to avoid watery marinade)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1.5 teaspoons Garam Masala (high quality or homemade)
- 1 tablespoon Kashmiri Red Chili Powder (provides the signature red hue)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Roasted Cumin Powder
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 2 tablespoons Mustard Oil (provides a pungent, authentic smoky depth)
Basting and Smoking
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 piece Charcoal Briquette (for optional Dhungar smoking method)
- 1 teaspoon Chaub Masala (for dusting at the end)
👨🍳 Instructions
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1
Pat the chicken pieces completely dry with paper towels. Using a sharp knife, make 2-3 deep slits in each piece, cutting all the way to the bone to ensure the marinade penetrates deeply.
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2
In a large bowl, perform the 'First Marinade' by rubbing the chicken with lemon juice, salt, and 1 teaspoon of Kashmiri chili powder. Let this sit for 20 minutes; this step tenderizes the meat and removes any 'meaty' odors.
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3
In a separate medium bowl, whisk the Greek yogurt until smooth. Add the ginger-garlic paste, the remaining Kashmiri chili powder, turmeric, garam masala, cumin powder, and crushed kasuri methi.
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4
Stir in the mustard oil. The oil helps the spices adhere to the chicken and creates a beautiful emulsion that won't drip off during roasting.
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5
Apply the second marinade to the chicken, ensuring you massage the yogurt mixture deep into the slits you made earlier. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor.
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6
Preheat your oven to 450°F (230°C). If you have a convection setting, use it to mimic the airflow of a tandoor. Line a baking sheet with foil and place a wire cooling rack on top.
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7
Arrange the chicken pieces on the wire rack, leaving space between them so the air can circulate. This prevents the chicken from steaming in its own juices.
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8
Roast in the center of the oven for 20-25 minutes. The chicken should be nearly cooked through and the edges should start to look dry.
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9
Remove the tray from the oven and generously brush the chicken with melted ghee or butter. This creates that 'sizzling' effect and keeps the meat moist.
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10
Switch your oven to the 'Broil' setting. Return the chicken to the top rack for 3-5 minutes, watching closely until you see charred, blackened spots appearing on the surface.
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11
For the authentic smoky flavor (Dhungar method): Place a small metal bowl or a piece of foil in the center of the chicken tray. Heat a piece of charcoal on the stove until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the whole tray with a large lid or foil for 3 minutes.
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12
Transfer the chicken to a serving platter, sprinkle with a pinch of Chaat Masala, and let it rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use Kashmiri Chili Powder instead of standard cayenne; it provides the deep red color without overwhelming heat. Do not skip the first marinade with lemon juice, as it breaks down the muscle fibers for a tender bite. Ensure your yogurt is very thick; if using regular yogurt, strain it through cheesecloth for 2 hours first to prevent a watery sauce. Mustard oil is the secret to the 'restaurant taste'—if you can't find it, use vegetable oil with a drop of liquid smoke. Always cook the chicken on a wire rack so the heat can hit the bottom, ensuring the meat doesn't get soggy.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or fluffy Jeera (cumin) Rice. Accompany with a side of sliced red onions, fresh mint leaves, and lemon wedges. Pair with a cool Mint-Coriander Chutney to balance the smoky spices. A cold glass of Mango Lassi or salted Ayran makes for a perfect refreshing beverage. Serve alongside a fresh Kachumber salad (diced cucumber, tomato, and onion).