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Tandoori Chicken

Bone-in chicken legs slashed deep, double-marinated in lemon and spiced curd, then roasted till smoky and charred. Served with onion rings and mint chutney, dhaba style.

Ingredients

• 1 kg chicken legs (thigh and drumstick), skin removed
• 2 tbsp lemon juice
• 1 tsp kashmiri red chilli powder, for the first marinade
• 1 cup hung curd
• 2 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 2 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp kasuri methi, crushed
• salt to taste
• 2 tbsp butter, melted, for basting
• 1 tsp chaat masala
• 1 onion, sliced in rings, to serve

Method

1. Cut 3 deep slashes to the bone on each piece. Rub with lemon juice, 1 tsp chilli powder and salt, pushing it into the cuts. Rest 30 minutes.
2. Heat the mustard oil till it smokes, cool, and whisk into the hung curd with ginger-garlic paste, chilli powder, coriander, cumin, garam masala and kasuri methi.
3. Coat the chicken thickly, working the marinade into the slashes. Cover and marinate in the fridge for 4 hours or overnight.
4. Charcoal: set coals to one side of the grill. Sear the chicken over the hot side for 5 minutes per side, then move to the cooler side, cover and cook 20 to 25 minutes, turning once, till the juices run clear.
5. Oven: place on a rack over a tray and roast at 220°C for 25 to 30 minutes, turning halfway. Baste with butter and grill on top heat for 5 minutes till charred.
6. Tawa: cook covered on a heavy greased tawa on low-medium for 25 minutes, turning every 5 minutes, then char directly on the gas flame with tongs.
7. Baste with butter. For extra smoke, put a hot coal in a small bowl in the pot with the chicken, drip ghee on it and cover for 5 minutes.
8. Sprinkle chaat masala and lemon juice. Serve with onion rings and mint chutney.

Tip: Hang the curd in a cloth for 2 hours first. Watery curd slides off and the chicken steams instead of charring.