Tandoori Chicken Charcoal Grilled

Thoroughly wash the chicken pieces and pat them completely dry with paper towels. Using a sharp knife, make deep slits (2-3 per piece, depending on size) on the thickest parts of the chicken, ensuring they penetrate to the bone. This helps the marinade penetrate deeply.

In a large bowl, combine the chicken pieces with lemon juice, 1 tsp salt, and 1/2 tbsp Kashmiri red chili powder. Rub this mixture vigorously into the chicken, making sure to get it into the slits. Cover the bowl and let it marinate at room temperature for 30 minutes. This step helps tenderize the chicken and build a foundational layer of flavor.

While the first marinade is working, prepare the second marinade. In another bowl, combine the hung curd, ginger-garlic paste, remaining 1 tbsp Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, crushed kasuri methi, black salt, and optional red food color. Add the heated and cooled mustard oil and mix everything thoroughly until well combined. Drain any liquid from the first-marinated chicken, then add it to the second marinade. Rub the marinade generously all over the chicken, pushing it into the slits. Cover and refrigerate for a minimum of 6-8 hours, or preferably overnight, for best results.

About 45 minutes before grilling, light your charcoal. Arrange the charcoal to create medium-hot zones. The ideal temperature is when the coals are glowing red and covered with a light layer of ash. Clean the grill grates thoroughly and lightly oil them to prevent sticking.

Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature. Place the marinated chicken pieces directly on the prepared grill grates over medium-hot coals. Grill for about 20-25 minutes, turning every 4-5 minutes to ensure even cooking and charring on all sides. During the last 10 minutes of grilling, baste the chicken generously with melted butter or ghee. Continue grilling until the chicken is cooked through, juices run clear, and it has developed a beautiful smoky char.

Once cooked, remove the Tandoori Chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Sprinkle generously with chaat masala and serve hot with fresh lemon wedges, mint chutney, and laccha pyaaz (sliced onions).