Whole chicken legs marinated in a fiery crimson paste of yogurt, Kashmiri chilies, and warming spices, then blasted in a scorching tandoor until the edges char while the meat stays impossibly juicy. The smoky, spice-crusted exterior gives way to tender, flavor-drenched flesh with every tear.
Ingredients
8 chicken drumsticks and thighs, skin removed, deeply scored
250g thick Greek yogurt
3 tablespoons lemon juice
2 tablespoons ginger-garlic paste
2 tablespoons Kashmiri red chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
2 tablespoons mustard oil or vegetable oil
Salt to taste
Chaat masala for finishing
Lemon wedges, sliced onions, and mint chutney for serving
Instructions
1Make deep slashes in the chicken pieces, cutting to the bone. This allows the marinade to penetrate deeply and ensures even cooking.
2First marinade: rub the chicken with lemon juice and salt. Let sit for 15 minutes to tenderize.
3Second marinade: combine yogurt, ginger-garlic paste, all the ground spices, and mustard oil into a smooth, vibrant red paste. Coat the chicken thoroughly, working the marinade into every slash. Cover and refrigerate overnight or for at least 6 hours.
4Remove chicken from the refrigerator 30 minutes before cooking. Preheat your oven to its maximum temperature (260C / 500F) or prepare a charcoal grill for high heat.
5Place the chicken on a wire rack set over a baking sheet. Roast for 25-30 minutes, turning once, until deeply charred in spots and the internal temperature reaches 75C (165F). For extra smokiness, finish under the broiler for 2-3 minutes.
6For authentic smoky flavor without a tandoor, heat a small piece of charcoal until red-hot, place it in a small bowl nestled among the chicken, drizzle with ghee, and immediately cover to trap the smoke for 2 minutes (dhungar technique).
7Sprinkle with chaat masala and serve immediately on a sizzling platter with lemon wedges, sliced onion rings, and mint chutney.
Did You Know?
Tandoori chicken was invented in the 1920s by Kundan Lal Gujral in Peshawar (now Pakistan). When he migrated to Delhi during Partition, he brought the recipe to his new restaurant Moti Mahal, where it became India's most famous dish.