Homestyle tandoori chicken
Curries With Bumbi · ♥ 3.2K likes · 408.8K views · 10 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.4 kg chicken leg quarters
- 4 tbsp butter
Score the chicken leg quarters with a knife, including near the joint and through the elastic tendon so the meat does not curl.
- 1½ tbsp apple cider vinegar
- 1 tbsp ginger
- ½ tbsp garlic
- ½ tsp salt
- ½ tsp Kashmiri red chili powder
First marinade: rub the chicken with the vinegar, ginger, garlic, salt and Kashmiri chili powder; refrigerate at least two hours, usually four.
- 1 cup plain yogurt
Line a strainer over a bowl with a thin cloth, add the yogurt, gently squeeze out the excess water; refrigerate, or leave out no more than an hour.
- 3–4 tbsp oil
- 2 tbsp Kashmiri chili powder
- 1 tbsp sweet paprika
Heat the oil until warm but not smoking; off the heat add the Kashmiri chili powder and sweet paprika.
Blooming chili and paprika in oil
- 1 tbsp ginger
- ½ tbsp garlic
- ¼ tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp chaat masala
- 1 tsp shahi garam masala
- ½ tsp kasuri methi
- ½ tsp sugar
- 1 tsp salt
Add the ginger, garlic, turmeric, coriander, chaat masala, garam masala, kasuri methi, sugar and salt, then whisk in the thick yogurt until smooth; taste and adjust.
Building the tandoori masala
Transfer the chicken to the second marinade, discarding the liquid from the first, and marinate an hour at room temperature, two at most.
- 2 tsp gram flour
Sprinkle on the gram flour if the marinade is watery.
Gram flour to make it cling
- 1 piece charcoal
Heat a piece of charcoal on a gas burner on medium-low until red hot, with windows open and the fan on.
- oil
Set a small foil or steel bowl on the chicken, transfer the coal into it with tongs, add a little oil to the coal and cover immediately; leave 8 to 10 minutes, no more.
Line a baking tray with foil, raise the rack on crumpled foil, remove the coal, and arrange the chicken on the rack without crowding; spoon over the remaining marinade.
Setting up the tray and rack
- 1 tsp sweet paprika
Bake in a preheated convection oven at 375F, or a conventional oven at 400F, for an hour, turning twice and basting with paprika butter at 30 minutes.
Check the thighs reach 175F with an instant thermometer, baste again with butter and broil 5 to 10 minutes.