Ingredients:

• • • 800 grams chicken (preferably skinless, bone-in pieces)

    • 150 grams plain yogurt (preferably Greek yogurt)

    • 1 tablespoon lemon juice

    • 2 tablespoons tandoori masala powder

    • 1 tablespoon ginger garlic paste

    • 1 teaspoon ground cumin

    • 1 teaspoon ground coriander

    • 1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)

    • 1/2 teaspoon turmeric powder

    • 1/2 teaspoon garam masala powder

    • 1/4 teaspoon black pepper

    • Salt to taste

    • 2 tablespoons vegetable oil

    • Fresh coriander leaves (cilantro) and lemon wedges for garnish

       

Procedure

Marinating the Chicken:

Wash and pat dry the chicken pieces.

In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.

Cooking:

Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.

Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.

Baking:

We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.

Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.

Serving:

Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.