Tandoori Chicken (Baked)

We made this at our vacation house (we have a deep spice cupboard, but even still had to make a few substitutions) and were really surprised by how much we enjoyed this. Tandoori Marinade: 1/3 cup plain, whole-milk Greek yogurt 2 tbsp neutral oil such as grapeseed oil 2 tbsp melted butter salted or unsalted both work (sub more oil) 2 tbsp lemon juice 6-8 garlic cloves 1 tbsp heaped, finely chopped/crushed 1 inch piece ginger 1 tbsp heaped, finely chopped/crushed 1 tbsp tomato paste 1 tbsp Kashmiri chili powder sub paprika 2 tsp coriander powder 2 tsp cumin powder 1 1/2 tsp red chili powder or cayenne 1 tsp for less heat 1 tsp garam masala or store-bought Tandoori Masala 1/2 tsp turmeric powder 1/2 tsp ground black pepper 1 tbsp dried fenugreek leaves (sukhi methi) crushed between your fingers 2 1/2 tsp kosher salt 1/8 tsp sugar I use cane sugar pinch deep orange or red food color optional - Note 3 For Serving: finely chopped cilantro lemon or lime wedges thinly sliced red onion Mint Raita and/or Imli (Tamarind) Chutney Imli (Tamarind) Ki Chutney This tangy and sweet chutney is often served with BBQ at restaurants. You can either use your favorite store-bought version or use my 1-minute recipe. 2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt In a small bowl, combine all ingredients in the order listed. Refrigerate or allow it to rest for at least 30 minutes so that the sugar dissolves and the chutney thickens up. Instructions Prep Chicken: Use a sharp knife to make 4 (2-3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside. Marinate: In a bowl large enough to fit the chicken, combine all the ingredients listed under Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (I use kitchen gloves to do this). Cover and refrigerate for at least 6 hours, up to 48 hours (the longer the better!). When ready to prepare, take out of the fridge and allow to come closer to room temperature. Preheat + Prep (see Note 1 for Air-Frying): Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.) Place the leg quarters meat side up on the baking sheet/rack. Reserve the excess marinade. Bake + Broil: Bake for 30 minutes, flipping the pieces midway, until cooked through (165°F/73.9°C). Turn on the Broil Function to High (550°F/288°C). (If you don’t have a broil function, turn it to the highest heat setting.) Remove the chicken from the oven and flip the chicken once again so the meaty side is on top. Brush/baste the remaining marinade over the chicken pieces. Place back in the oven and broil for 4-5 minutes, until lightly charred (timing will depend on your oven). If not charred within 6 minutes (mine is usually not), move your oven rack on the top shelf so it’s close to the heat source. Continue to broil for another 1-2 minutes. Remove from the oven and allow to rest for 5 minutes. (See Post for Smoking with the Charcoal Method) Garnish with cilantro and serve with lime/lemon, thinly sliced red onion, and Mint Raita or Imli (Tamarind) Chutney. Notes Note 1: The leg quarters I use are the ones you’ll find at Halal stores - skinless and smaller than the ones you’ll see at supermarkets. If you go to a Halal meat store, you can ask them to make the tikka/tandoori slits on the chicken and they’ll usually do it for you. Skinless chicken is not common in regular supermarkets so if you're not able to find it at Halal meat stores, you'll have to remove the skin yourself. Best with bone-in chicken such as chicken drumsticks, bone-in thighs, cut up leg quarters, or a whole, skinless, cut up chicken. If using boneless chicken, bake for shorter length of time ~20 minutes. Note 2: Air-frying instructions I find myself air-frying it more often than baking. It's just so crispy and juicy, with minimal effort or fuss. The heat circulation helps “bake in” the spices, like they do with Chicken Chargha. Preheat air fryer at 380°F (193°C) for 5 minutes. Generously spray the bottom of the air fryer basket with cooking spray. Place the chicken pieces in a single layer so they’re not touching. (I can fit 3 at a time in my air-fryer.) Spray the top of the chicken generously with cooking spray. Air fry the chicken pieces at 380°F (193°C) for 18-22 minutes, or until they’re they're crispy and slightly charred. No need to flip. Ensure the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving. Note 3: You need a small amount (~1/16 tsp) for restaurant-style looking chicken. I prefer preema powder's deep orange but you can also use red.