Tandoori Chicken

Ingredients

• 1 kg Chicken (bone‑in thigh and leg joint) (Whole joint with thigh and leg; can be cut into two pieces for easier handling)
• 300 g Whipped Yogurt (plain) (Full‑fat, smooth yogurt; can use Greek yogurt)
• 0.5 medium Onion (Roughly 50 g, chopped)
• 4 Garlic Cloves (Peeled and roughly chopped)
• 2 inches Ginger (Peeled and chopped)
• 2 large Green Chilies (Deseeded for less heat if desired)
• 2 tablespoons Homemade Tandoori Masala Powder (Freshly ground from spices; see channel description for spice blend)
• 2 teaspoons Salt (Fine sea salt; divided between rub and marinade)
• 1 Lemon (Juice only, about 2 tablespoons)
• 2 tablespoons Ghee (Clarified butter; used for charcoal smoke and basting)
• 1 small piece Charcoal (Lump charcoal; creates authentic smoky flavor)
• 1 tablespoon Vegetable Oil (Optional, if you prefer oil over ghee for cooking)

Instructions

1. Grind Spice Paste

   Place the chopped onion, garlic, ginger, and green chilies into the food processor and blend into a smooth paste, adding 2 teaspoons of water if needed to help it blend.

   Time: PT5M

2. Prepare Yogurt Marinade

   In a mixing bowl combine 300 g whipped yogurt, 2 tablespoons homemade tandoori masala powder, ½ teaspoon salt, and the freshly ground spice paste. Mix until smooth.

   Time: PT5M

3. Prep the Chicken

   If using a whole thigh‑leg joint, cut it in half if desired. Make shallow slits across the meat surface to allow the marinade to penetrate. Rub the pieces with 1½ teaspoons salt and the juice of one lemon.

   Time: PT10M

4. Marinate the Chicken

   Add the chicken pieces to the yogurt‑masala mixture, toss to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4–6 hours (overnight is best).

   Time: PT5M

5. Charcoal Smoke Boost

   About 30 minutes before cooking, light a small piece of charcoal until it glows red. Place it in a heat‑proof cup, drizzle ½ tablespoon ghee over the hot charcoal, and set the cup inside the marinating bowl. Cover the bowl tightly and let the smoke infuse the chicken for 10–15 minutes.

   Time: PT15M

6. Heat the Pan

   Place the grill pan on medium heat and add 1 tablespoon ghee (or oil). Let it melt and coat the surface.

   Time: PT5M

   Temperature: Medium (≈350°F)

7. Cook First Side

   Lay the chicken pieces skin side down (if skin is on) and cook for 20 minutes, basting occasionally with pan juices.

   Time: PT20M

   Temperature: Medium (≈350°F)

8. Flip and Simmer

   Turn the pieces, cook for another 5 minutes, then cover the pan with a lid, reduce heat to low, and let simmer for 20 minutes.

   Time: PT25M

   Temperature: Low (≈300°F)

9. Final Char and Finish

   Uncover, brush each piece with a little more ghee, and cook 4–5 minutes per side on medium‑high heat until a deep char appears.

   Time: PT10M

   Temperature: Medium‑high (≈400°F)

10. Rest and Serve

    Remove the chicken from the pan, let rest for 5 minutes, then serve hot with mint chutney and sliced onions.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g