Tandoori Chicken

Method

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1. Rub the chicken all over and deep into the slashes with the lemon juice, salt and chilli powder. Leave for 30 minutes at room temperature.

   Mark done Start 30 min timer

2. Whisk the second marinade ingredients together into a thick paste and coat the chicken completely, working it into every cut.

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3. Cover and refrigerate for at least 6 hours, ideally 24. The yogurt must be thick or the marinade will slide off.

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4. Take the chicken out 45 minutes before cooking. Heat the oven to its absolute maximum, at least 250°C / 480°F, with a rack set over a foil-lined tray on the top shelf.

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5. Arrange the pieces on the rack with space between them, so hot air circulates and moisture escapes rather than pooling.

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6. Roast for 25 to 30 minutes, turning once, until charred in patches and the thickest part reaches 75°C.

   Mark done Start 25 min timer

7. Switch to the grill for the final 3 to 4 minutes to blister the surface.

   Mark done Start 3 min timer

8. Brush with melted butter, rest 5 minutes, then dust with chaat masala and serve with onion rings and lime.

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Chef’s Tips

• Strain the yogurt in a sieve for an hour first. Watery yogurt steams the chicken instead of charring it.
• Skin off, always — the marinade cannot penetrate skin and it prevents the char.
• On a barbecue, cook over indirect heat for 20 minutes then finish directly over the coals.

Pairing Suggestions

• A cold lager or an off-dry Riesling
• Serve with naan, mint chutney and sliced onion
• Follow with kulfi

Storage & Reheating

Refrigerate 3 days. Reheat at 200°C / 390°F for 10 minutes. The meat is excellent cold in wraps.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.