📝 About This Recipe
Transport your senses to the bustling streets of Punjab with this iconic, vibrant crimson chicken. Marinated twice for ultimate tenderness, the meat is infused with a smoky depth and a complex blend of warm spices like Kashmiri chili and garam masala. While traditionally cooked in a clay oven, this recipe uses clever techniques to achieve that signature charred exterior and succulent interior right in your home kitchen.
🥗 Ingredients
The Chicken
- 2 lbs Whole Chicken (Skinless, cut into 4-6 large pieces (legs and breasts))
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Kashmiri Red Chili Powder (For the first marinade)
The Tandoori Marinade
- 1 cup Greek Yogurt (Must be thick; hung curd is preferred)
- 2 tablespoons Ginger-Garlic Paste (Freshly pounded)
- 1 tablespoon Kashmiri Red Chili Powder (Provides the deep red color without excessive heat)
- 1.5 teaspoons Garam Masala (High quality or homemade)
- 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 an authentic pungent smoky aroma)
For Basting & Garnish
- 3 tablespoons Ghee or Salted Butter (Melted for basting)
- 1 teaspoon Chaat Masala (For sprinkling at the end)
- 1/4 cup Fresh Cilantro (Roughly chopped)
- 1 small Red Onion (Sliced into rings)
- 4 pieces Lemon Wedges (For serving)
👨🍳 Instructions
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1
Prepare the chicken by making 2-3 deep incidental slits on the flesh of each piece. This allows the marinade to penetrate deep into the bone.
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2
Apply the 'First Marinade': Rub the chicken pieces thoroughly with lemon juice, 1 teaspoon of chili powder, and salt. Set aside for 20 minutes; this step tenderizes the fibers and removes any gamey scent.
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3
In a large mixing bowl, whisk the thick Greek yogurt until smooth. Add the ginger-garlic paste, the remaining chili powder, garam masala, turmeric, cumin, and crushed Kasuri Methi.
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4
Stir in the mustard oil. If you don't have mustard oil, use vegetable oil with a drop of liquid smoke, though mustard oil is traditional for its sharp profile.
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5
Pat the chicken pieces dry of any excess moisture from the first marinade, then coat them generously with the yogurt mixture, ensuring the marinade gets into the slits.
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6
Cover and refrigerate for at least 4 hours, though overnight is ideal for the most succulent results.
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7
Preheat your oven to 450°F (230°C). Place a wire rack over a baking tray lined with foil to allow hot air to circulate around the chicken.
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8
Arrange the chicken pieces on the rack. Roast in the center of the oven for 20-25 minutes.
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9
Halfway through (around 12 minutes), remove the tray and generously brush the chicken with melted ghee or butter. This creates that beautiful glisten and prevents drying.
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10
For the final 3-5 minutes, switch the oven to 'Broil' or 'Grill' mode. Watch closely as the edges char slightly—this mimics the intense heat of a clay tandoor.
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11
Check the internal temperature; it should reach 165°F (74°C). Remove from the oven and let the meat rest for 5 minutes to lock in the juices.
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12
Optional 'Dhungar' (Smoky) Method: Place a small metal bowl in the center of the chicken tray. Heat a piece of charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over the coal, and immediately cover the whole tray with foil for 3 minutes.
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13
Transfer to a serving platter, sprinkle with Chaat Masala and fresh cilantro, and serve immediately with onion rings.
💡 Chef's Tips
Always use skinless chicken; the marinade won't penetrate skin, and it will become soggy rather than charred. If your yogurt is watery, strain it through cheesecloth for 2 hours to make 'hung curd'—this ensures the marinade sticks to the chicken. Kashmiri Chili is the secret to the red color without extreme spice; avoid artificial food coloring if possible. Don't skip the resting period after cooking; it ensures the juices redistribute, making the chicken incredibly moist. Mustard oil should be 'smoked' (heated until it just begins to smoke and then cooled) if you find the raw flavor too pungent.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan to scoop up any remaining spices. A side of cooling Mint-Cilantro Chutney is essential to balance the heat. Pair with a chilled Mango Lassi or a crisp Indian Lager. Serve alongside Jeera Rice (Cumin Rice) and a fresh Kachumber salad (cucumber, tomato, and onion). Top with a squeeze of fresh lime right before the first bite to brighten the earthy spices.