Tbh I don’t even have beef with South Indians but this brain dead madrasi has to make everything about north bs south. Indian government should sterilise him for wasting valuable mobile data, which could be better spent on much better things. Absolutely waste of oxygen.
- **Chicken:**
- 1 whole chicken (about 3-4 lbs), cut into pieces, or 8-10 chicken thighs/drumsticks
- **First Marinade:**
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- **Second Marinade:**
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- Optional: a few drops of red food coloring for the traditional red hue
### Instructions:
1. **Prepare the Chicken:**
- Wash and pat dry the chicken pieces. Make deep cuts (2-3) in the chicken pieces so the marinade can penetrate well.
2. **First Marinade:**
- In a large bowl, mix together ginger paste, garlic paste, lemon juice, and salt. Rub this mixture thoroughly on the chicken pieces, ensuring it gets into the cuts. Let it sit for 15-20 minutes.
3. **Second Marinade:**
- In another bowl, combine all the ingredients for the second marinade: yogurt, vegetable oil, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, garam masala, paprika, turmeric powder, red chili powder, salt, and food coloring (if using).
- Coat the chicken pieces with this yogurt-based marinade. Make sure each piece is well coated and the marinade gets into the cuts.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 6 hours, preferably overnight for the best flavor.
4. **Cooking the Chicken:**
- **Grill/Barbecue Method:**
- Preheat your grill to medium-high heat.
- Place the marinated chicken pieces on the grill. Cook for about 20-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
- **Oven Method:**
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken pieces on a baking tray lined with aluminum foil or parchment paper.
- Bake for 25-30 minutes. For a charred effect, turn on the broiler for the last 5-7 minutes, keeping a close watch to avoid burning.
5. **Serving:**
- Once done, remove the chicken from the grill or oven.
- Serve hot, garnished with fresh cilantro leaves and lemon wedges. Tandoori chicken pairs well with naan, basmati rice, or a fresh salad.
### Tips:
- Ensure the yogurt is thick to avoid a runny marinade.
- For extra tenderness, you can add a tablespoon of mustard oil to the marinade.
- If possible, use a traditional tandoor oven for the most authentic flavor.