Tandoori Chicken

1. Cut the Chicken into Large pieces and make gashes with a sharp knife. (This helps to force the marinade into the meat, tenderizing it further).

Ginger Garlic Paste:

1. Add the ginger and garlic to a small mixer grinder and grind to a smooth paste. (Add a Tbsp of water to assist in grinding if needed, but not more).

1st Marination:

1. Marinate the chicken with the ingredients listed under ‘1st Marinade’. Rub well into the chicken. Refrigerate for 20 – 30 minutes, covered.

Hung Yoghurt:

1. Meanwhile, hang the yogurt in a muslin cloth for 20 minutes (no longer) to separate the whey and get a thickened yogurt.

2nd Marination:

1. Transfer the ‘hung yogurt’ to a bowl along with ingredients for ‘2nd Marinade’ with enough salt and stir well.
2. Heat the mustard oil in a small pan. When smoking, turn off the heat and add the turmeric powder. Allow to sizzle. Add this turmeric-infused mustard oil to the yogurt mixture. Stir or whisk to achieve a homogenous mixture.
3. Marinate the chicken again in this, coating all pieces evenly. Marinate for at least 3 hours or overnight, covered in the fridge.

Time to bake:

1. Remove the chicken from the fridge and bring to room temp.
2. Also,Preheat oven to 200ºC/400ºF.
3. Keep the sliced onion rings in iced water till ready to garnish and serve. This keeps them crisp and reduces the onion ‘punch’.
4. (Optional – smoking the marinated chicken) Place a small steel tumbler into the center of the bowl of the marinated chicken.See notes.
5. Place a small piece of charcoal on direct flame till it’s piping RED Hot.
6. Immediately place inside the steel tumbler and pour 1 Tbsp of oil over it. As it begins to smoke, quickly cover the bowl and place a weight on top if needed to prevent the smoke from escaping.
7. Keep covered till the smoke dies down. Discard the charcoal.
8. Place the chicken on a wire mesh over a tray lined with foil paper in the oven. (This is so the juices may drip into the tray). ( DO NOT DISCARD the leftover marinade in the bowl – we will make a gravy using this)
9. Bake for 15-20 minutes on a lower rack in the oven. (Note that oven temperatures vary ).
10. Now return to an upper rack in the oven.Then change oven setting to ‘Broil’ – Upper heat source only. Broil for another 10 minutes. You can increase the oven temperature slightly here. (Again, note that this may vary from oven to oven). You will get a slight charred effect.
11. Careful not to OVER COOK, If you try to get more charred effect,by broiling for longer – you will lose the intense moist flavor of the tandoori chicken.
12. Baste once more lightly with butter and Sprinkle some Kashmir Chili powder on top while hot and sprinkle with the chopped coriander leaves.
13. Serve with Naan.

To Make the Green Chutney for Tandoori Chicken:

1. Add the fresh leaves, green chili to a small grinder. Add just enough water to make a smooth chutney. Add lime juice, black salt and sugar and stir. Adjust to taste.