Tandoori Chicken Recipe

• Pat dry 750 g skinless chicken (thighs/drumsticks), make deep slits.
• In a bowl, whisk 1/2 cup thick yogurt, 1 tbsp ginger-garlic paste, 1–2 tsp Kashmiri chili powder, 1 tsp garam masala, 1.5 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp black pepper, 1/2 tsp salt (to taste), 1/4 tsp turmeric (optional), 1–1.5 tsp crushed Kasturi methi, 1 tbsp lemon juice (or 1 tsp amchur or 1/2 tsp chaat masala), 1.5 tbsp oil. Taste and adjust salt/heat; keep marinade thick.
• Coat chicken thoroughly, pushing marinade into slits. Cover and refrigerate 6–24 hours (up to 48 hours best).
• Cook (pick one):
  • Oven: Preheat 240°C (OTG 220°C). Place on greased rack over foil-lined tray. Bake 12–15 min, baste (leftover marinade or 1 tsp Kashmiri chili mixed with 1–2 tbsp oil or melted butter), flip, bake 12–15 min. Broil/top heat 3–4 min to char. Target 75°C internal.
  • Stovetop: Heat 1–2 tbsp oil in heavy pan medium heat. Cook 3–4 min per side, basting; continue until juices run clear and 75°C internal.
  • Air fryer: Preheat 200°C. Air fry 10 min per side; baste and air fry 2 more min. 75°C internal.
  • Grill: Preheat medium-high, oil grates. Wipe excess marinade, grill ~5–6 min per side, basting; total ~27–30 min to 75°C. Finish with butter or mustard oil.
• Optional dhungar (smoke): Place red-hot charcoal in a small metal bowl in the pan/tray, pour 1/2 tsp ghee/oil, cover 5–7 min; discard charcoal.
• Rest 5 min, brush with pan drippings or butter, garnish with chopped coriander.

Source: - indianhealthyrecipes.com