Fresh coriander leaves: 2 tablespoons (chopped, for garnish)
Butter or oil: For basting
Onion rings and lemon wedges: For serving
Instructions:
1. Prepare the Marinade:
In a large mixing bowl, add the yogurt, lemon juice, garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, paprika, and salt.
Mix well until all ingredients are combined into a smooth paste.
Add mustard oil or vegetable oil to the marinade. The oil helps to keep the chicken moist while cooking.
2. Marinate the Chicken:
Make small incisions or slashes in the chicken pieces to allow the marinade to penetrate better.
Add the chicken pieces to the marinade and ensure they are thoroughly coated. You can use your hands to massage the marinade into the chicken.
Cover the bowl with plastic wrap and refrigerate. For the best results, marinate the chicken for at least 4 hours, preferably overnight.
3. Prepare the Grill or Oven:
Preheat your grill or oven to 400°F (200°C).
If using an oven, place a wire rack over a baking tray lined with aluminum foil to catch any drippings.
4. Cook the Chicken:
Place the marinated chicken pieces on the grill or the wire rack in the oven.
Cook the chicken for about 25-30 minutes, turning occasionally and basting with butter or oil. The chicken should be cooked through and have a slightly charred exterior.
If cooking in the oven, you can switch to the broiler setting for the last 5 minutes to achieve a more charred effect.
5. Garnish and Serve:
Once cooked, remove the chicken from the grill or oven.
Sprinkle kasuri methi over the chicken, if using.
Garnish with freshly chopped coriander leaves.
Serve hot with onion rings, lemon wedges, naan, or rice.
