Ingredients

For the Marinade:

·        4 bone-in chicken leg quarters (skin removed)

·        1 cup thick yogurt (hung curd or Greek yogurt)

·        1 tbsp lemon juice

·        1 tbsp ginger-garlic paste

·        1 tsp turmeric

·        2 tsp red chili powder (adjust to taste)

·        1 tsp garam masala

·        1 tsp cumin powder

·        1 tbsp Kashmiri red chili powder (for color)

·        Salt to taste

·        2 tbsp mustard oil (or vegetable oil)

·        Few drops of red food color (optional)

Step-by-Step Instructions

1.     Prepare the Chicken:
Make deep cuts on the chicken pieces to allow the marinade to seep in.

2.     Make the Marinade:
In a bowl, mix yogurt, lemon juice, ginger-garlic paste, spices, oil, and food color.

3.     Marinate:
Rub the marinade all over the chicken and into the slits. Cover and refrigerate for 6–8 hours or overnight.

4.     Preheat the Oven/Grill:
Preheat your oven to 220°C (430°F) or fire up your grill. Line a tray with foil and place a rack over it.

5.     Cook the Chicken:
Place the marinated chicken on the rack. Bake/grill for 25–30 minutes, flipping once halfway, until cooked through and slightly charred at the edges.

6.     Optional Smoke Flavor:
For extra smokiness, place a piece of hot coal in a bowl inside the tray with the cooked chicken, add a drop of ghee, and cover for 2–3 minutes.

7.     Serve Hot:
Garnish with onion rings, lemon wedges, and mint chutney.

Manish Tip:

Using mustard oil gives the authentic tandoori flavor. If you don’t have an oven, you can also cook it on a stovetop grill pan or air fryer.

Nutrition (per 100g)