Tandoori Chicken

• Marinate chicken for 4-6 hours
• Marinate chicken for 1-2 hours

Nutrition values are AI-estimated based on ingredients.

• 1.4 kg chicken leg quarters
• 1.5 tablespoons apple cider vinegar
• 1.5 tablespoons finely grated ginger (total)
• 1 tablespoon finely grated garlic (total)
• 1.5 teaspoons salt (total)
• 2.5 teaspoons Kashmiri red chili powder (total)
• 1 cup plain unflavored yogurt
• 3-4 tablespoons oil
• 1 heaped tablespoon sweet paprika
• 0.25 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 1 heaped teaspoon chaat masala
• 1 teaspoon shahi garam masala
• 0.5 teaspoon crushed kasuri methi
• 0.5 teaspoon sugar (optional)
• 2 teaspoons gram flour
• 1 piece charcoal
• Melted butter for basting

1. 1Score chicken leg quarters; prepare first marinade with vinegar, ginger, garlic, salt, and chili powder; massage into chicken and refrigerate for 4-6 hours.
2. 2Strain plain yogurt for 1 hour to thicken.
3. 3Heat oil until warm, mix in Kashmiri red chili powder and sweet paprika to create a color base.
4. 4Add remaining ginger, garlic, turmeric, coriander, chaat masala, garam masala, kasuri methi, sugar, and salt to the colored oil; whisk into a paste.
5. 5Incorporate thickened yogurt into the paste and whisk until smooth to form the second marinade.
6. 6Discard liquid from first marinated chicken, coat chicken in the second marinade, then sprinkle with gram flour and marinate for 1-2 hours at room temperature.
7. 7Heat charcoal until red-hot, place in foil bowl among chicken, pour oil, and cover to smoke for 8-10 minutes.
8. 8Arrange smoked chicken on an oiled baking rack.
9. 9Bake in a preheated oven at 400°F (200°C) for 20 minutes, basting with butter every 5 minutes.
10. 10Broil for 8-10 minutes until lightly charred, basting with butter.

These instructions are our analysis of the original video. Watch on YouTube →