Authentic Tandoori Chicken
Instructions
- 1
Make deep diagonal cuts in the chicken pieces, about 1 inch apart, to allow the marinade to penetrate deeply.
- 2
Crush the dried fenugreek leaves between your palms to release their aromatic oils.
- 3
In a large bowl, combine yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, paprika, cayenne pepper, cumin, coriander, turmeric, crushed fenugreek leaves, salt, oil, and food coloring if using.
- 4
Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 5
Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.
- 6
Preheat oven to 230°C (450°F) or prepare a grill for high heat cooking.
- 7
Place chicken on a wire rack over a baking sheet lined with foil, or directly on grill grates.
- 8
Cook for 20 minutes, then flip and cook for another 10-15 minutes until internal temperature reaches 75°C (165°F).
- 9
During the last 5 minutes, brush melted butter over the chicken for extra flavor and moisture.
- 10
For authentic charred spots, broil for 2-3 minutes at the end or use a kitchen torch.
- 11
Let rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lemon wedges.
Chef's Note
"The addition of kasuri methi (dried fenugreek leaves) elevates this tandoori chicken to restaurant quality - it adds that distinctive aromatic sweetness you can't quite place but makes all the difference. Crush the leaves between your palms before adding to release their essential oils. This is the secret ingredient that many home cooks miss!"
