Juicy chicken infused with citrus, ginger, and aromatic spices, grilled to golden perfection with a hint of smokiness.
500g chicken (legs or thighs, skinless), make deep cuts
1 cup plain yogurt (hung curd preferred)
2 tbsp ginger-garlic paste
1 tbsp Kashmiri red chili powder (for color)
1 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
1 tsp black salt
2 tbsp mustard oil
1 tbsp chaat masala (for sprinkling)
1 tsp kasoori methi (dried fenugreek leaves), crushed
Salt to taste
Lemon wedges and onion rings, for serving
Fresh coriander leaves, for garnish
Prepare the chicken: Make deep cuts on the chicken pieces to help the marinade penetrate. This also helps them cook more evenly.
Make the marinade: In a bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, black salt, mustard oil, kasoori methi, and regular salt. Mix well to form a smooth paste.
Marinate: Coat the chicken thoroughly with the marinade, ensuring it gets into the cuts. Cover and refrigerate for at least 2-4 hours, or preferably overnight for the best flavor.
Cook the chicken: Preheat oven to 200°C (400°F). Place the marinated chicken on a baking rack set over a tray. Bake for 25-30 minutes, then flip and bake for another 10-15 minutes, or until cooked through and slightly charred. Alternatively, grill on a barbecue or in a tandoor for a smokier flavor.
Finish and serve: Sprinkle with chaat masala while still hot. Garnish with fresh coriander. Serve immediately with lemon wedges, onion rings, and mint chutney.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs