Ingredients:

  • 1 kg bone-in skinless chicken thighs and drumsticks
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Kashmiri red chili powder
  • 1 tsp sea salt
  • 150g Greek yogurt
  • 2 tbsp freshly pounded ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp toasted cumin powder
  • 0.5 tsp turmeric powder
  • 1 tbsp crushed Kasuri Methi (dried fenugreek leaves)
  • 2 tbsp mustard oil

Instructions:

  1. Make 2-3 deep incidental slashes into the thickest parts of the chicken pieces.
  2. Massage the lemon juice, salt, and Kashmiri chili powder into the cuts and surface of the chicken. Let sit for 15 minutes to cure the meat.
  3. In a large glass bowl, whisk the Greek yogurt until smooth. Fold in the ginger-garlic paste, mustard oil, garam masala, cumin, turmeric, and crushed Kasuri Methi.
  4. Thoroughly coat the chicken in the yogurt emulsion, ensuring the marinade fills every score mark.
  5. Cover and refrigerate the chicken for at least 2 hours, or overnight for best results.
  6. Preheat oven to 450°F (230°C) and prepare a rimmed baking sheet lined with foil and topped with a wire cooling rack.
  7. Arrange chicken on the wire rack and bake for 20 minutes or until the edges begin to darken.
  8. Remove and lightly brush with any leftover oil or melted butter.
  9. Turn the oven to Broil and cook for 3-5 minutes until the surface begins to sizzle and char.
  10. Let it sit for 5 minutes.