Authentic Tandoori Chicken

Toast the whole spices in a dry pan over medium heat: 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 6 green cardamom pods, and 1 teaspoon black peppercorns. Toast for 2 minutes until fragrant. Cool and grind to a fine powder in a spice grinder.

Prepare the main marinade by combining 300g thick yogurt (Greek-style, strained), 3 tablespoons mustard oil or vegetable oil, the freshly ground spice mix, 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, 1 teaspoon turmeric, and 1 teaspoon Kashmiri red chili powder for color.

Add 1 tablespoon besan (chickpea flour) to the marinade - this helps create a better char and crust. Mix everything thoroughly until smooth. The marinade should be thick enough to coat the chicken without dripping off.

Coat the chicken pieces thoroughly with the yogurt marinade, ensuring it gets into every slash and crevice. Place in a glass dish, cover, and refrigerate for at least 8 hours, preferably 24 hours. The longer marination develops deeper flavor.

Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature. This ensures even cooking. Shake off any excess marinade - the coating should be thin but complete.

For oven cooking: Preheat to the highest setting (usually 250-260°C) with a rack in the upper third. Place chicken on a wire rack over a baking sheet. For grilling: Preheat grill to high. Oil the grates well to prevent sticking.

Cook the chicken for 15 minutes, then turn the pieces. Brush with melted ghee or butter. Continue cooking for another 10-15 minutes until the internal temperature reaches 74°C and the chicken shows characteristic charred spots. Some blackening is desirable and traditional.

For extra char, switch to broil mode for the final 3-4 minutes, watching carefully to prevent burning. The ideal tandoori chicken has deep red-orange color with dramatic black char marks on the edges and high points.

Rest the chicken for 5 minutes before serving. This allows the juices to redistribute and the meat to become even more tender. The chicken should be juicy inside with a slightly crisp, charred exterior.

Serve on a sizzling hot plate if available, garnished with sliced onion rings, lemon wedges, and fresh cilantro. Accompany with mint chutney, naan bread, and a side of sliced cucumbers and tomatoes. Squeeze fresh lemon over the chicken just before eating.