📝 About This Recipe
Experience the soul of Punjabi cuisine with this vibrant, succulent Tandoori Chicken, expertly adapted for your home oven. Marinated twice for maximum flavor penetration, the chicken is bathed in a complex blend of smoky Kashmiri chilies, cooling yogurt, and pungent mustard oil. The result is tender, charred perfection that rivals any traditional clay oven, bringing the bold, aromatic essence of a Delhi spice market straight to your kitchen.
🥗 Ingredients
The Poultry
- 2 lbs Chicken Thighs and Drumsticks (skinless, with deep diagonal gashes cut into the flesh)
First Marinade (The Tenderizer)
- 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)
- 3/4 cup Greek Yogurt (thick, hung curd style preferred)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 tablespoons Mustard Oil (gives an authentic smoky pungency)
- 1 tablespoon Garam Masala (high quality or homemade)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder (toasted)
For Roasting & Garnish
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 teaspoon Chaat Masala (for finishing)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Red Onion (sliced into thin rings)
👨🍳 Instructions
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1
Prepare the chicken by making 2-3 deep slits into the thickest parts of the drumsticks and thighs. This allows the marinade to penetrate deep into the bone.
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2
In a large glass bowl, toss the chicken with the 'First Marinade' ingredients (lemon juice, chili powder, and salt). Rub the mixture into the slits and let it rest for 20 minutes.
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3
While the chicken rests, whisk together all ingredients for the 'Second Marinade' in a separate bowl until smooth. Ensure the Greek yogurt is thick so it clings to the meat.
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4
Pour the yogurt mixture over the chicken, ensuring every piece is heavily coated. 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). For the best results, place a wire cooling rack over a foil-lined baking sheet to allow hot air to circulate under the chicken.
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6
Arrange the chicken pieces on the wire rack, leaving space between them. Do not crowd the pan, or the chicken will steam rather than roast.
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7
Roast in the center of the oven for 20-25 minutes. The chicken should be mostly cooked through and the edges should start to brown.
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8
Remove the tray and generously brush the chicken with melted ghee or butter. This creates that signature glossy, rich finish.
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9
Switch the oven to the 'Broil' (Grill) setting on high. Place the chicken under the broiler for 3-5 minutes, watching closely, until you see charred 'leopard spots' forming on the surface.
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10
Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) at the thickest part.
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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 chaat masala and garnish with fresh cilantro and raw onion rings before serving.
💡 Chef's Tips
Always use bone-in, skinless chicken for the juiciest results; boneless breast dries out too quickly at high heat. If you don't have mustard oil, use vegetable oil with 1/4 teaspoon of mustard powder, but the authentic 'zing' comes from the oil. Avoid using red food coloring; the vibrant red should come naturally from Kashmiri chili powder or a touch of beet juice. For a 'Smoky Dhungar' effect, place a piece of hot charcoal in a small metal bowl in the center of the cooked chicken, drizzle ghee on the coal, and cover the whole tray with foil for 3 minutes.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan to soak up any stray juices. A side of cooling Mint-Cilantro Chutney is essential to balance the spices. Pair with a chilled Mango Lassi or a crisp, cold Lager beer. Serve alongside Jeera Rice (cumin-tempered rice) and a fresh Kachumber salad (cucumber, tomato, and onion).