Tandoori Chicken

Charred • Smoky • Yogurt Marinade — India

Deep red color, real smoke, and juicy all the way through. The clay-oven result at home in an oven or on a griddle — using a double marinade.

Ingredients

• 800 g — Chicken leg pieces, scored (1¾ lb)
• 200 g — Thick hung yogurt (¾ cup)
• 30 ml — Mustard oil (2 Tbsp)
• 12 g — Kashmiri chili powder (1 Tbsp)
• 15 g — Tandoori masala spice blend (1½ Tbsp)
• 25 g — Ginger-garlic paste (1½ Tbsp)
• 1 pc — Lemon
• 20 g — Butter, for basting (1½ Tbsp)

Step-by-Step Method

1. First marinade. Rub salt, lemon juice and chili powder deep into the scores in the chicken. Rest 20 minutes — this carries the seasoning all the way in.
2. Second marinade. Add yogurt, mustard oil (heated until it smokes, then cooled) and tandoori masala. Marinate at least 4 hours — overnight is best.
3. Roast. Roast in an oven at 425°F / 220°C for 25–30 minutes, or covered on a griddle. Baste with butter halfway through.
4. Add the smoke (dhungar). Place a drop of ghee on a glowing piece of charcoal, set it in the dish and cover for 2 minutes — real tandoori smoke, at home.

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