Punjabi Tandoori Chicken

Ingredients: 

First Stage Marination: 

• 640g skinless chicken thighs / breasts  
• 2 tbsp ginger and garlic paste  
• 1 tsp Kashmiri red chilli powder  
• ½ lemon for juice  
• 1 tsp salt  

Second Stage Marination: 

• 3 tsp Kashmiri red chilli powder  
• 3 tbsp edible mustard / vegetable oil 
• 2 tbsp plain Greek style yoghurt  
• 1 tbsp ginger and garlic paste  
• 1 tsp cumin powder  
• 1 tsp chaat masala 
• 1 tbsp coriander powder 
• 1 tsp dry kasoori methi (fenugreek leaves) 
• 1 tsp black salt 
• ½ tbsp roasted gram flour  
• Unsalted and melted butter for basting  
• Salt to taste  

Directions:  

1. Apply first stage marinade onto chicken thighs and keep refrigerated for 30 minutes.
2. In a bowl, mix second stage ingredients and apply this mixture all over the chicken. Keep refrigerated for 30 minutes. 
3. Preheat your grill or oven to 220°C.
4. Cook the chicken on the grill or in the oven for 10 minutes until slightly charred. 
5. Now, bring the oven temperature down to 170°C and cook chicken tikka until cooked through and the juices run clear. (15 – 20 mins dependent on type and size of chicken).
6. Baste the chicken with melted butter every 10 minutes during cooking. 
7. Remove the chicken from grill or oven and let it rest for a few minutes.
8. Serve hot with mint chutney, raita and lemon wedges.