📝 About This Recipe
This recipe captures the soul of the British 'Curry House' experience found in cozy pubs across the UK, blending traditional Punjabi techniques with a bold, vibrant marinade suited for the Western palate. We use a double-marination technique to ensure the chicken is incredibly tender and stained that iconic, appetizing crimson. Finished under a high-heat grill to mimic a clay tandoor, this dish delivers a smoky, charred exterior and succulent, spiced interior that defines modern Anglo-Indian comfort food.
🥗 Ingredients
The Chicken
- 1 kg Chicken Thighs and Drumsticks (skinless, with deep slashes cut into the flesh)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1 teaspoon Fine Sea Salt
The Second Marinade
- 200 ml Greek Yogurt (thick and full-fat)
- 2 tablespoons Ginger-Garlic Paste (freshly blended)
- 1.5 tablespoons 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 Vegetable Oil (plus extra for basting)
- 2-3 drops Red Food Coloring (optional, for that authentic pub look)
The Sizzling Garnish
- 1 White Onion (sliced into thick rings)
- 1 handful Fresh Cilantro (roughly chopped)
- 1 Lemon Wedges (for serving)
- 1 pinch Chaat Masala (for dusting)
👨🍳 Instructions
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1
Prepare the chicken by removing the skin and making 2-3 deep diagonal slashes in each piece. This allows the marinade to penetrate deep into the bone.
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2
First Marination: In a large bowl, rub the chicken with lemon juice, 1 teaspoon of Kashmiri chili powder, and salt. Set aside for 20 minutes; this step tenderizes the fibers and seasons the core.
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3
In a separate bowl, whisk together the Greek yogurt, ginger-garlic paste, garam masala, turmeric, cumin, crushed kasuri methi, vegetable oil, and food coloring (if using) until smooth.
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4
Second Marination: Pour the yogurt mixture over the chicken, ensuring every crevice and slash is filled. Cover and refrigerate for at least 4 hours, preferably overnight.
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5
Preheat your oven to 220°C (425°F) and set your top grill (broiler) to medium-high. Line a baking tray with foil and place a wire rack on top.
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6
Arrange the chicken pieces on the wire rack, leaving space between them for air to circulate. Do not discard the leftover marinade.
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7
Roast in the upper third of the oven for 15 minutes. This cooks the chicken through while keeping it juicy.
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8
Remove the tray and baste the chicken generously with melted butter or oil and any remaining marinade. Flip the pieces over.
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9
Return to the oven under the grill for another 10-12 minutes. Watch for the 'char'—you want black singed edges to mimic the tandoor's intense heat.
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10
Check the internal temperature; the chicken is done when it reaches 75°C (165°F) and the juices run clear.
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11
While the chicken rests for 5 minutes, lightly sauté the onion rings in a pan with a drop of oil until just softened but still crunchy.
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12
Serve the chicken atop the bed of onions on a pre-heated cast iron sizzler plate or a warm platter. Sprinkle with chaat masala and fresh cilantro immediately.
💡 Chef's Tips
Always use bone-in chicken; the bone conducts heat and keeps the meat from drying out under the high grill heat. If you don't want to use food coloring, increase the Kashmiri chili powder or add a teaspoon of beet juice for a natural red hue. Don't skip the 'Kasuri Methi' (dried fenugreek)—it is the secret ingredient that provides that distinct 'restaurant' aroma. Ensure the yogurt is thick; if using standard yogurt, strain it through a cheesecloth for an hour first to prevent the marinade from becoming watery. Resting the chicken is vital—it allows the juices to redistribute, ensuring the first bite is as moist as the last.
🍽️ Serving Suggestions
Serve with a side of cooling Mint and Coriander Chutney and a fresh 'Kachumber' salad (diced cucumber, tomato, and onion). Pair with a buttery Garlic Naan or Pilau rice to soak up the spiced juices. For the authentic pub experience, serve alongside a crisp, cold Lager or an IPA to cut through the spice. A side of thick-cut chips (fries) with a dusting of turmeric and salt is a classic British-Indian fusion accompaniment.