YFL-Style Tandoori Chicken

Ingredients

• 750 g chicken
• salt (To taste, for the first marination)
• 2 tsp lemon juice (For the first marination)
• 2 tbsp ginger-garlic-green chili paste (For the first marination)
• 1 tsp Kashmiri red chili powder (For the first marination)
• 2 tbsp mustard oil (Smoke until fragrant before using in the second marination)
• 1 tbsp Kashmiri red chili powder (Add to the smoked mustard oil after turning off the heat)
• 1 tbsp ginger-garlic-green chili paste (For the second marination)
• 3 tbsp Kashmiri red chili paste (For the second marination)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1.5 tsp black salt
• 1.5 tsp chaat masala (Plus extra for sprinkling at serving)
• 1.5 tsp garam masala
• 1.4 tsp roasted dried fenugreek leaves powder (kasuri methi) (The transcript appears to say 1/4 tsp; quantity retained as transcribed)
• 1.4 tsp cardamom powder (The transcript appears to say 1/4 tsp; quantity retained as transcribed)
• salt (To taste, for the second marination)
• 1.5 cup hung curd
• butter (Apply after 20 minutes of baking; amount not stated)
• onion (For serving; amount not stated)
• lemon (For serving; amount not stated)
• chutney (For serving; amount not stated)

Steps

1. 1

   Place the 750 g chicken in a bowl. Add salt to taste, the lemon juice, ginger-garlic-green chili paste, and 1 teaspoon Kashmiri red chili powder. Mix thoroughly so the chicken is evenly coated.

2. 2

   Marinate the chicken for 30 minutes to 1 hour. This is the first marination.

3. 3

   For the second marination, heat the mustard oil until it is smoking. Turn off the flame, then stir in 1 tablespoon Kashmiri red chili powder.

4. 4

   Transfer the smoked mustard oil to a bowl and let it cool enough to combine with the remaining ingredients.

5. 5

   Add 1 tablespoon ginger-garlic-green chili paste, 3 tablespoons Kashmiri red chili paste, coriander powder, cumin powder, black salt, chaat masala, garam masala, roasted kasuri methi powder, cardamom powder, salt to taste, and the hung curd. Whisk until the marinade is thoroughly combined.

6. 6

   Coat the chicken thoroughly with the second marinade. The transcript also appears to describe a charcoal-smoking step at this point, but the audio is unclear, so no precise charcoal or ghee instruction is supplied.

7. 7

   Place the marinated chicken in an oven preheated to 175°C (347°F) and cook for 25 minutes.

8. 8

   After 20 minutes, remove the chicken from the oven and apply a little butter over it. Return it to the oven and cook for the remaining 5 minutes.

9. 9

   When ready, sprinkle additional chaat masala over the tandoori chicken. Serve with onion, lemon, and chutney.

Notes

The transcript is partially garbled around an apparent charcoal-smoking step, so that technique is flagged rather than reconstructed. The quantities transcribed as “1.4 tsp” for kasuri methi and cardamom may represent “1/4 tsp”; verify against the original video before cooking.

Nutrition per serving

• main
• South Asian
• Indian
• baked
• tandoori
• chicken
• high-protein
• gluten-free