Tandoori Chicken

Score the chicken pieces deeply with a sharp knife — make 2–3 cuts on each piece down to the bone. This allows the marinade to penetrate and ensures even cooking.

Rub the chicken with lemon juice and salt. Let it sit for 15 minutes. This first marinade tenderises the meat.

In a large bowl, combine hung curd, Kashmiri red chilli powder, ginger-garlic paste, mustard oil, cumin powder, coriander powder, garam masala, turmeric, and tandoori masala. Mix into a smooth marinade.

Add the chicken pieces to the marinade and coat thoroughly, pushing the marinade into the scored cuts. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.

Preheat your oven to its highest setting (240–250°C) or heat a grill to high. Place the chicken on a wire rack over a baking tray.

Cook for 20–25 minutes, turning once halfway through, until the chicken is charred at the edges and cooked through.

Baste with melted butter during the last 5 minutes of cooking for a glossy, rich finish.

For authentic tandoor smokiness: place a small piece of lit charcoal in a foil cup, set it among the cooked chicken pieces, drizzle a few drops of ghee on the charcoal, and cover immediately for 2 minutes to infuse smoke.

Serve hot with sliced onion rings, lemon wedges, mint chutney, and naan or roomali roti.