← Nouns Cooking · Indian

Ingredients

• 1.2 kg chicken legs, or drumsticks and thighs, skinless
• 2 tbsp lemon juice
• 1 tsp Kashmiri chilli powder
• 1 tsp Salt
• 150 g thick Greek yogurt
• 3 cm piece Ginger, finely grated
• 5 cloves Garlic, crushed
• 1 tbsp Kashmiri chilli powder
• 2 tsp Garam masala
• 1 tsp ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tsp Dried fenugreek leaves (kasuri methi), crushed
• 2 tbsp Vegetable oil
• ½ tsp Salt
• 30 g butter or ghee, melted
• 1 Red onion, sliced into rings
• 1 Lemon, cut into wedges

Method

1. Cut 2–3 deep slashes into each chicken piece, right down to the bone. Rub with the lemon juice, chilli and salt of the first marinade and leave for 20 min.
2. Mix all the second marinade ingredients into a thick paste and massage it into the chicken, pushing it into the cuts. Cover and chill for at least 4 hours or overnight.
3. Take the chicken out of the fridge 30 min before cooking. Heat the oven to 230°C (450°F) and set a rack over a foil-lined tray.
4. Arrange the chicken on the rack with space between the pieces and roast for 20 min.
5. Brush with the melted butter, turn the pieces and roast for 15–20 min more, until charred at the edges and 75°C (165°F) next to the bone.
6. For extra smokiness, finish under a hot grill for 2–3 min. Serve with onion rings, lemon wedges and mint chutney.

Tips

• Thick yogurt clings best; if yours is runny, drain it in a sieve lined with kitchen paper for half an hour.
• For real tandoor flavour, cook it over a hot barbecue, turning often.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry RecipeTin Eats Tea for Turmeric BBC Good Food