Tandoori Chicken

Prepare the chicken: Trim any excess fat and pat the Bone-In Chicken Legs and Thighs dry with paper towels; make 2–3 deep slashes in each piece so the marinade can penetrate.

Make the marinade: In a large bowl combine Plain Full-Fat Yogurt, Ginger-Garlic Paste, Kashmiri Red Chili Powder, Ground Cumin, Ground Coriander, Turmeric Powder, freshly ground Black Pepper, Garam Masala, and Salt.

Add acidity and oil: Stir in the Lemon Juice and a tablespoon of Mustard Oil to loosen the mixture and add depth; crush a pinch of Kasuri Methi between your palms and fold it into the marinade.

Marinate the chicken: Coat each piece of Bone-In Chicken Legs and Thighs thoroughly with the marinade, massaging it into the slashes. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

Preheat and prepare: When ready to cook, preheat your oven to 425°F (220°C) and line a baking sheet with foil or place a wire rack over the sheet for even air circulation. If using a grill, preheat to medium-high.

Baste and roast/grill: Mix melted Butter with another teaspoon of Mustard Oil and use this to baste the chicken before placing it in the oven or on the grill. Roast for 35–45 minutes (or grill 15–25 minutes), turning and basting once or twice, until the skin is charred in spots and the internal temperature reaches 165°F (74°C).

Finish under high heat (optional): For extra char and that tandoori look, broil for 2–3 minutes at the end of roasting, watching closely so it doesn’t burn.

Rest and garnish: Let the chicken rest for 5 minutes, then sprinkle with Chaat Masala and serve with thinly sliced Red Onion, wedges of Lemon, and chopped Cilantro Leaves for a bright finish.