🧂 Ingredients

• 2 lbs bone-in, skinless chicken pieces
• 2 tablespoons oil
• juice of 1 lemon
• 1 teaspoon salt
• ½ teaspoon Kashmiri chili powder
• 1 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon turmeric
• 1½ teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1½ teaspoons salt

📖 Instructions

🔪 Prep the chicken:
Make 2–3 deep slashes in each chicken piece to help the marinade penetrate.

🧂 First marinade:
Rub chicken with lemon juice, salt, and chili powder. Let sit for 20–30 minutes.

🍶 Yogurt marinade:
In a large bowl, whisk all yogurt marinade ingredients (plain whole-milk yogurt, lemon juice, ginger paste (or finely grated ginger), garlic paste (or minced garlic), ground cumin, ground coriander, turmeric, garam masala, paprika (for color), chili powder (adjust to taste), salt) until smooth. Add chicken and coat well. Cover and refrigerate for at least 6 hours, preferably overnight.

🔥 Cook the chicken:
Oven method:
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a rack on top. Arrange chicken on the rack. Bake for 25–30 minutes, flipping halfway. Broil for 2–3 minutes at the end for a charred effect.

Grill method:
Preheat grill to medium-high. Grill chicken for 5–7 minutes per side, or until cooked through and slightly charred.

Tip: For safe consumption, chicken should be cooked to an internal temperature of 165°F (74°C). For best results on the grill, cook the chicken over indirect heat until it reaches 165°F, then finish over direct heat to achieve a slight char and enhanced flavor.

Air fryer method:
Preheat to 375°F (190°C). Air fry for 15–20 minutes, flipping once.

🍽️Rest and serve:
Let the chicken rest for 5 minutes. Serve hot with lemon wedges and sliced onions.

🥗 Serving Ideas:
With naan, basmati rice, and mint chutney
In wraps or bowls with cucumber raita
As part of an Indian thali (platter)