Tandoori Chicken

• 1 kg whole chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 2 tablespoons oil

Method

1. 1

   In a large bowl, combine yogurt, tandoori masala, ginger-garlic paste, lemon juice, salt, and red chili powder to make the marinade.

2. 2

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

3. 3

   Preheat your tandoor or oven to 200°C (400°F). If using an oven, place a baking tray or tandoori grill inside to heat up.

4. 4

   Take the marinated chicken out of the refrigerator and let it sit at room temperature for about 15 minutes.

5. 5

   Place the chicken pieces on the preheated grill or tray. Baste with oil and cook for about 25-30 minutes, turning occasionally until the chicken is cooked through and has a nice char.

6. 6

   Ensure the internal temperature of the chicken reaches 75°C (165°F). If you want more char, switch the oven to broil for the last 5 minutes.

7. 7

   Remove from the grill and let the chicken rest for a few minutes before serving.

8. 8

   Serve hot with naan, salad, and mint chutney.