Ingredients
Scale
- 2 lbs chicken thighs and drumsticks (skin removed)
- 1 cup Greek yogurt (full fat)
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 2 tbsp Kashmiri red chili powder (for color and mild heat)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp dried fenugreek leaves (Kasuri Methi), crushed
- 2 tbsp mustard oil or melted butter
- Salt to taste
Instructions
- Start by making deep, diagonal slashes into the thickest parts of the chicken pieces. This allows the marinade to seep inside. In a large bowl, rub the chicken with lemon juice, 1 tablespoon of ginger-garlic paste, and salt. Let this sit for 20 minutes. This “first marinade” removes any gamey scent and begins the tenderization process.
- In a separate bowl, whisk together the Greek yogurt, remaining ginger-garlic paste, Kashmiri red chili powder, garam masala, cumin, coriander, turmeric, and crushed fenugreek leaves. Stir in the mustard oil for an authentic pungent kick. Coat the chicken thoroughly in this thick mixture. Cover and refrigerate for at least 4 hours, though overnight is best for the deepest flavor.
- Preheat your oven to 450°F (230°C) or fire up your grill to high heat. Place the chicken on a wire rack set over a baking sheet to allow air circulation. Roast for 25 to 30 minutes. Halfway through, brush the chicken with melted butter or oil. For that signature charred look, turn on the broiler for the last 3 minutes until the edges are slightly blackened.
- Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices. Arrange the pieces on a platter. Garnish with thinly sliced red onions, fresh cilantro leaves, and lemon wedges. Serve hot with a side of cooling mint chutney and buttery naan bread.
- Cook Time: 50 minutes