Tandoori Style Chicken

4 chicken legs
Vegetable oil

The Marinade
200g natural yogurt
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 teaspoon turmeric
1 teaspoon Kashmiri chilli powder
1 teaspoon garam masala
1 teaspoon ground fenugreek
1 teaspoon cumin
1 teaspoon coriander powder
Salt to taste
Juice of ½ lemon

PREPARATION

1. Score the chicken legs deeply with a knife, making several cuts down to the bone to allow the marinade to penetrate and create better charring.
2. In a bowl, combine yogurt, ginger, garlic, turmeric, chilli powder, garam masala, fenugreek, cumin, coriander powder and salt, mixing into a thick marinade.
3. Add the chicken to the marinade and massage thoroughly, ensuring the mixture gets into all the cuts and coats evenly.
4. Squeeze in lemon juice and mix again, then cover and refrigerate for at least 2–4 hours (or overnight for best results).

COOKING

1. Heat a grill pan over medium-high heat and lightly oil the surface to prevent sticking.
2. Place the chicken skin-side down and allow it to sear without moving, building a deep char on the surface.
3. Cook for 5–6 minutes on one side, then turn and repeat, ensuring even colouring on all sides.
4. Continue turning occasionally and cooking until the chicken is fully cooked through to the bone.
5. Check doneness by cutting into the thickest part—there should be no pink remaining.
6. Remove from heat and allow to rest briefly before serving.
7. Garnish with fresh coriander and chilli, and serve with a cooling yogurt dip if desired.

School of Wok Tips

• Scoring helps flavour penetrate deeper into the meat.
• Yogurt tenderises and helps spices stick.
• Don’t move chicken too early—let it char properly.
• Cook on medium heat to ensure it cooks through evenly.

FAQs

Can I bake instead of pan-cook?
Yes, bake at high heat or grill for similar charred results.

Why use yogurt in the marinade?
It tenderises the chicken and adds richness.

How do I get more smokiness?
Cook over charcoal or finish under a grill for extra char.