📝 About This Recipe
Transport your senses to the bustling streets of Punjab with this iconic, vibrant crimson chicken dish. Marinated twice for ultimate tenderness, the chicken is infused with a smoky depth and a complex blend of aromatic spices like Kashmiri chili and garam masala. The result is a succulent, charred masterpiece that balances tangy yogurt notes with a gentle, warming heat.
🥗 Ingredients
The Poultry
- 2 lbs Chicken Thighs and Drumsticks (skinless, bone-in, with deep diagonal gashes cut into the flesh)
First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Salt (to taste)
Second Marinade (The Flavor Base)
- 1 cup Greek Yogurt (thick, full-fat preferred)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1.5 teaspoons Garam Masala (high quality)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin (toasted)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Mustard Oil (for authentic pungent aroma; substitute with vegetable oil if unavailable)
For Garnish and Basting
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 teaspoon Chaant Masala (for a final tangy zing)
- 1 small Red Onion Rings (soaked in ice water for crunch)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels. Using a sharp knife, make 2-3 deep diagonal slits into the thickest parts of the meat to allow the marinade to penetrate deeply.
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2
In a large glass bowl, combine the 'First Marinade' ingredients: lemon juice, salt, and half the chili powder. Rub this mixture thoroughly over the chicken and into the slits. Let it rest for 20 minutes.
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3
While the chicken rests, prepare the 'Second Marinade'. Whisk the Greek yogurt in a bowl until smooth, then fold in the ginger-garlic paste, garam masala, turmeric, cumin, crushed fenugreek leaves, and mustard oil.
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4
Coat the chicken pieces in the yogurt mixture, ensuring every crevice is filled. Cover and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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5
Preheat your oven to 450°F (230°C). If you have a convection setting, use it to mimic the airflow of a tandoor.
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6
Place a wire rack over a foil-lined baking sheet. Arrange the chicken on the rack, leaving space between pieces for heat circulation.
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7
Roast the chicken for 20-25 minutes. The high heat will seal in the juices while the yogurt marinade begins to char.
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8
Halfway through cooking, remove the tray and generously brush the chicken with melted ghee or butter. This creates that signature glistening look and rich flavor.
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9
Switch the oven to 'Broil' for the final 3-5 minutes. Watch closely as the chicken develops dark, charred 'leopard spots'—this is the hallmark of great Tandoori.
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10
Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) at the bone.
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11
Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
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12
Dust the hot chicken with a sprinkle of chaat masala and garnish with fresh cilantro and crisp onion rings before serving.
💡 Chef's Tips
Use Kashmiri Chili powder specifically; it provides the deep red color without overwhelming heat. Always use bone-in chicken as it stays much juicier under high heat than boneless cuts. Crush the Kasuri Methi (dried fenugreek) between your palms to release its essential oils before adding to the marinade. If you don't have mustard oil, add a teaspoon of English mustard powder to neutral oil for a similar bite. For a smoky 'dhungar' flavor, place a small piece of glowing hot charcoal in a bowl inside the marinade pot, drizzle with ghee, and cover tightly for 5 minutes.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan to soak up any juices. Pair with a cooling Mint-Cilantro Chutney and a side of Jeera (Cumin) Rice. A crisp Kachumber salad (cucumber, tomato, and onion) provides a refreshing textural contrast. Enjoy with a tall glass of salty or mango Lassi to balance the spices. Offer fresh lemon wedges on the side for an extra brightening squeeze.