How to make it
6 steps. Take it one step at a time.
Clean the chicken pieces and pat them dry
Clean the chicken pieces and pat them dry. Make 2-3 deep gashes on each piece to allow the marinade to penetrate.
Mix lemon juice, half of the salt, and half of the red chili powder
In a small bowl, mix lemon juice, half of the salt, and half of the red chili powder. Rub this over the chicken and let it rest for 20 minutes.
20 minCombine the yogurt, ginger-garlic paste, remaining red chili powder
In a large mixing bowl, combine the yogurt, ginger-garlic paste, remaining red chili powder, garam masala, remaining salt, and vegetable oil. Whisk until smooth.
Add the chicken to the yogurt mixture and coat thoroughly
Add the chicken to the yogurt mixture and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
4 hrPreheat your oven
Preheat your oven to 400°F (204°C). Line a baking sheet with foil and place a wire rack on top.
Arrange chicken on the rack
Arrange chicken on the rack. Bake for 20-25 minutes. Turn the pieces over, baste with a little more oil or ghee, and bake for another 15-20 minutes until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
40 min
A little kitchen wisdom
For the best results, use hung curd or thick Greek yogurt to ensure the marinade sticks to the chicken. If you don't have a tandoor, a hot oven with a wire rack works perfectly to mimic the effect.
