Ingredients

For the Marinade:

• 500 g chicken (legs or thighs, skinless)
• ½ cup plain yogurt (or Greek yogurt)
• 2 tablespoons tandoori spice mix (or use a mix of cumin, coriander, paprika, and garam masala)
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon Kashmiri chili powder (for color and mild heat; substitute with paprika if unavailable)
• ½ teaspoon turmeric powder
• 1 tablespoon oil (mustard oil is traditional; olive oil is a good alternative)

For Cooking:

• Additional oil or butter for basting
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving

Instructions

1. Prepare the Marinade:
   • In a bowl, combine yogurt, tandoori spice mix, lemon juice, ginger-garlic paste, salt, chili powder, turmeric, and oil. Mix well to form a smooth marinade.
2. Marinate the Chicken:
   • Pat the chicken dry and make deep slits in it to allow the marinade to penetrate. Coat the chicken thoroughly with the marinade, ensuring it gets into the slits.
   • Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
3. Cook the Chicken:
   • Oven Method: Preheat your oven to 200°C (400°F). Place the marinated chicken on a baking tray lined with foil or parchment paper. Bake for about 30-40 minutes, turning halfway through. Baste with oil or butter during cooking for extra moisture.
   • Stovetop Method: Heat a pan with some oil over medium heat. Place the marinated chicken in the pan and cook for about 5 minutes on each side until cooked through. Baste with additional oil or butter as needed.
   • Grilling Method: Preheat your grill to high heat. Grill the chicken for about 15-20 minutes, turning occasionally until charred and cooked through.
4. Serve:
   • Garnish with fresh cilantro and serve hot with lemon wedges and naan or rice.

Alternative Ingredients

• Chicken: You can use boneless chicken breasts or thighs instead of legs.
• Yogurt: If you’re avoiding dairy, use coconut yogurt or buttermilk.
• Spices: If you don’t have tandoori spice mix, create your own blend using equal parts cumin, coriander, paprika, and garam masala.
• Oil: Substitute mustard oil with olive oil or any neutral cooking oil.

Tips

• Marination Time: For best results, marinate overnight to enhance flavor and tenderness.
• Cooking Temperature: Ensure your cooking surface is hot enough to sear the chicken properly; this helps lock in moisture.
• Basting: Regularly baste the chicken while cooking to keep it juicy.
• Smoke Flavor: For an authentic smoky flavor, you can infuse smoke using a piece of burning charcoal placed in a bowl covered with foil while cooking.