Tandoori Chicken

Ingredients

• 1.2 kg bone-in chicken leg pieces (4 thighs and 4 drumsticks), skin removed
• 3 tbsp lemon juice
• 1½ tsp salt
• 2 tbsp Kashmiri red chilli powder
• 200 g thick plain yogurt, hung in muslin for 30 minutes
• 2 tbsp ginger-garlic paste
• 2 tbsp mustard oil or vegetable oil
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 1 tsp roasted cumin powder
• ½ tsp black pepper, freshly ground
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed between palms
• 1 tsp chaat masala, plus extra for sprinkling
• 1 small piece of natural charcoal (optional, for smoking)
• 1 tsp ghee or oil, for the charcoal smoke
• 2 tbsp butter, melted, for basting
• 1 onion, sliced into rings, to serve
• 1 lemon, cut into wedges, to serve

Instructions

1. Pat the chicken dry with kitchen paper. With a sharp knife, cut two or three deep slashes into the thickest part of each piece, right down to the bone, so the marinade can reach the centre.
2. Mix the lemon juice, salt and 1 tbsp of the chilli powder in a large bowl. Rub this over the chicken, working it into the slashes, and leave it for 15 minutes.
3. In another bowl, whisk the hung yogurt with the ginger-garlic paste, oil, remaining chilli powder, garam masala, coriander, cumin, pepper, kasuri methi and chaat masala until smooth and thick.
4. Coat the chicken generously with the yogurt marinade, pushing it into every slash. Cover and refrigerate for at least 6 hours, or overnight for the best flavour and tenderness.
5. Optional smoky flavour: heat the charcoal over a gas flame until glowing red. Set a small steel bowl in the middle of the marinating chicken, place the charcoal in it and pour the ghee over. Cover the pan tightly for 5 minutes, then remove the bowl and charcoal.
6. Heat the oven to 230°C (or as high as it goes) with the rack in the upper third. Line a tray with foil, set a wire rack on top and arrange the chicken on the rack without touching. Shake off any thick clumps of marinade.
7. Roast for 20 minutes, until the surface has dried and started to darken in patches.
8. Turn the pieces over, brush with half of the melted butter and roast for another 15 minutes. The juices should run clear and the thickest part should reach at least 74°C.
9. Switch to the grill setting, brush with the remaining butter and grill for 4 to 5 minutes, watching closely, until the edges are charred in spots and deep red. Rest for 5 minutes.
10. Sprinkle with chaat masala and serve hot with onion rings and lemon wedges.

Tips

• Hang the yogurt so the marinade clings; watery yogurt slides off and steams the chicken instead of charring it.
• Removing the skin lets the marinade penetrate, but you can leave it on for crispier results and cook 5 minutes longer.
• Do not marinate longer than 24 hours, as the lemon and yogurt can turn the meat mushy.
• A wire rack matters: it lets hot air circulate so the underside roasts rather than stews in its juices.