Classic Tandoori Chicken

1 1/2 pounds boneless skinless chicken, cut into 1 1/2-inch chunks (light and dark meat; see headnote)
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon Kashmiri chile powder (may substitute a combination of 1/2 teaspoon each paprika and cayenne pepper; see headnote)
6 tablespoons plain, full-fat yogurt
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger root
2 teaspoons garam masala, or more as needed
1/2 teaspoon ground fenugreek, or more as needed
Vegetable oil, for basting

Use a sharp knife to make shallow cuts in the thickest part of the chicken.

Combine the lime juice and salt in a bowl large enough to hold all the chicken pieces; add the chicken and toss to coat evenly. Cover and refrigerate for 1 hour.

Uncover; add the chile powder, yogurt, garlic, ginger, garam masala and fenugreek, tossing well to coat and distribute evenly. Cover and refrigerate for 3 hours.

Preheat the oven to 500 degrees (or hotter)

Thread the chicken pieces onto skewers, season with a little more garam masala or fenugreek, if desired. Roast (middle rack) for 5 to 6 minutes. Baste with a little oil and continue roasting for 3 to 4 minutes.

Check if the chicken is done by cutting into one of the larger pieces. If it is still pink in the middle, roast for another 3 to 5 minutes and check again.

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