Tandoori Chicken Charcoal Grilled

Wash the chicken pieces thoroughly and pat them completely dry with paper towels. Make deep gashes on each piece with a knife, ensuring they penetrate the meat to allow the marinade to soak in. This is crucial for tender and flavorful Tandoori Chicken.

In a large bowl, combine the chicken pieces with ginger garlic paste, lemon juice, salt, Kashmiri red chili powder, and turmeric powder. Rub this mixture well into all the chicken pieces, ensuring the gashes are filled. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

In a separate bowl, whisk together the thick yogurt, cumin powder, coriander powder, garam masala, mustard oil, and a pinch of red food color if using. Add this mixture to the chicken pieces, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 4 hours, preferably overnight, for best results.

Set up your charcoal grill for direct medium-high heat. Allow the charcoal to burn down until it is ash-covered and glowing red, indicating consistent heat. Lightly oil the grill grates to prevent sticking.

Place the marinated chicken pieces directly over the hot coals. Grill for about 5-7 minutes per side, turning occasionally, until the chicken is lightly charred and cooked through. The internal temperature should reach 165F (74C). Baste the chicken regularly with melted butter or ghee during the last 10 minutes of cooking to keep it moist and add flavor.

Once cooked, remove the Tandoori Chicken from the grill. Sprinkle generously with chaat masala, garnish with fresh coriander leaves, and serve immediately with lemon wedges, mint chutney, and sliced onions. Enjoy the authentic smoky flavors!