Authentic Tandoori Chicken Recipe

Ingredients

• 6 Whole chicken leg quarters (skinless)
• 3/4 cup Whole milk plain yogurt
• 3 tablespoons Mustard seed oil
• 1 tablespoon Garam masala
• 1/2 tablespoon Coriander powder
• 1 1/4 teaspoons Kashmiri chili powder
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Fenugreek leaves (dried)
• 1 teaspoon Salt
• 3 tablespoons Lemon juice
• 1/2 teaspoon red food coloring (OR)
• 1 teaspoon Kashmiri chili powder mixed with 2 tablespoons of mustard oil
• 1 cup Whole milk plain yogurt
• 3 tablespoons lemon juice
• 1 garlic clove
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 3 tablespoons water (or more, as desired)
• 1/4 cup fresh mint leaves (or 2 tablespoons dried mint)
• 1/4 cup Fresh parsley

Instructions

1. 1

   To start, add the yogurt, lemon juice and oil to a bowl.

2. 2

   Add the garlic paste and ginger paste.

3. 3

   Add all the spices and mix well until you achieve a smooth paste.

4. 4

   If you're using food coloring, add it now.

5. 5

   Now, If you're not using skinless chicken legs, remove the skin.

6. 6

   Cut some slits into the flesh of the chicken, about 3-4 per whole leg.

7. 7

   Add the marinade on top and rub it in well, making sure it gets into the cuts.

8. 8

   Cover and refrigerate for a minimum of 1 hour, up to 36 hours.

9. 9

   Remove from the fridge 30 minutes prior to cooking to allow it to come to room temperature.

10. 10

    Using a cast iron skillet or a heavy bottom pan, spray or oil your skillet with 1 tablespoon of oil. Add the chicken and sear on high heat for 3-4 minutes per side or until charred. Make sure to not add in any extra marinade.

11. 11

    Once charred, transfer to your air fryer and bake at 400°F for 25-30 minutes, or bake at 400°F for another 30-40 minutes. The internal temperature should reach 165 F. Bake less or more depending on your oven.

12. 12

    If you're using Kashmiri pepper for color, mix it with the oil and brush it onto the chicken.

13. 13

    To get that traditional smokey flavor, light two small charcoal pieces until they get a grey and white ish color. Transfer to a metal or foil lined bowl.

14. 14

    Transfer the completely cooking chicken into a serving dish, and add the charcoal bowl next to it.

15. 15

    Add 1 tablespoon of oil or ghee to the charcoal, and immediately cover the entire platter with foil so it traps in the smoke. Let it sit for 8-10 minutes before enjoying.

16. 16

    --- Mint Chutney ---

17. 17

    Add the yogurt, mint, parsley, lemon juice, water and spices to a food processor. Blend until smooth. Thin with water as desired.