Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken pieces
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) red chili powder
  • ½ tsp (2.5ml) turmeric powder
  • 1 cup (240ml) plain yogurt, full-fat
  • 2 tbsp (30ml) ginger-garlic paste
  • 1 tbsp (15ml) tandoori masala powder
  • 1 tsp (5ml) garam masala
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • ½ tsp (2.5ml) red chili powder
  • 1 tsp (5ml) kasuri methi (dried fenugreek leaves), crushed
  • 1 tbsp (15ml) vegetable oil
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2.5ml) orange or red food coloring (optional)
  • Salt to taste
  • Fresh cilantro/coriander leaves, chopped
  • Lemon wedges

Instructions:

  1. Wash the chicken pieces and pat them dry. Score the chicken deeply with a sharp knife.
  2. In a small bowl, combine salt, red chili powder, and turmeric powder. Rub this mixture all over the chicken pieces. Let it rest for 30 minutes.
  3. In the large mixing bowl, whisk together the yogurt, ginger-garlic paste, tandoori masala, garam masala, cumin, coriander, red chili powder, kasuri methi, vegetable oil, lemon juice, food coloring (if using), and salt.
  4. Add the chicken pieces to the second marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
  5. Preheat your grill pan (or oven to 400°F/200°C). Lightly grease the pan or line the baking sheet with foil.
  6. Arrange the chicken pieces on the hot grill pan (or baking sheet). Grill (or bake) for 25-35 minutes, turning occasionally, until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
  7. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with lemon wedges.