Tandoori Chicken Charcoal Grilled

Make deep gashes on the chicken pieces with a sharp knife. This helps the marinade penetrate the meat, ensuring maximum flavor.

In a large bowl, combine ginger-garlic paste, lemon juice, salt, and half of the red chili powder. Rub this mixture thoroughly over the chicken pieces. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

In another bowl, whisk together plain yogurt, remaining red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, mustard oil, and optional food color. Mix until well combined and smooth.

Add the chicken pieces from the first marinade into the second yogurt mixture. Ensure every piece is well coated with the thick marinade. Cover the bowl and refrigerate for a minimum of 4 hours, preferably overnight, for the best flavor and tender texture.

Set up your charcoal grill for direct medium-high heat. Once the coals are hot and covered with a light ash, clean the grill grates thoroughly and lightly oil them to prevent the chicken from sticking.

Place the marinated chicken pieces directly on the hot grill. Cook for 5-7 minutes per side, turning occasionally, until nicely charred and cooked through. Baste with any remaining marinade or a little oil during the last few minutes of cooking for extra moisture and flavor.

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear. Remove from grill, sprinkle with chaat masala, garnish with fresh cilantro and lemon wedges. Serve hot immediately with naan, rice, or a fresh salad.