Tandoori Chicken Charcoal Grilled

Wash the chicken pieces thoroughly and pat them completely dry with paper towels. Make deep slits all over the chicken pieces, ensuring they penetrate the flesh for better flavor absorption. In a large bowl, combine the chicken with lemon juice and salt. Rub well into the slits. Let it rest for 15 minutes.

In a separate bowl, whisk together the thick plain yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper powder, mustard oil, and optional red food color. Mix thoroughly until you have a smooth, vibrant paste.

Add the chicken pieces from the first marinade into the second marinade mixture. Ensure every piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to deeply infuse.

About 30-40 minutes before grilling, prepare your charcoal grill. Arrange the charcoal to create a two-zone fire, with one side hot and the other medium. Ensure the coals are glowing red with a light ash coating. Clean the grill grates thoroughly and brush with a little oil to prevent sticking.

Place the marinated chicken pieces directly over the medium heat zone of the grill. Cook for 10-12 minutes, turning frequently to ensure even cooking and prevent burning. Move chicken to the hotter side for a few minutes if you want more charring, but watch carefully.

Brush the chicken pieces generously with ghee or melted butter. Continue grilling, turning and basting every few minutes, until the chicken is cooked through, tender, and has beautiful charred spots. An internal temperature of 165°F (74°C) should be reached. This final grilling and basting process typically takes another 15-20 minutes.

Remove the Tandoori Chicken from the grill and let it rest for a few minutes. Garnish with fresh chopped cilantro and serve hot with lemon wedges, mint chutney, or sliced onions. Enjoy this smoky, authentic Indian delight!