Ingredients:

  • 4 large Chicken Leg Quarters (bone-in, skin removed, approx. 1.2 kg)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Kosher Salt
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • 1 cup Whole Milk Plain Yogurt (full-fat, Greek style preferred)
  • 2 Tbsp Neutral Oil (e.g., canola or vegetable oil)
  • 1 Tbsp Kashmiri Chili Powder (for deep red colour and mild heat)
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed between palms
  • ½ tsp Black Pepper (freshly ground)
  • Pinch of Red Food Colouring (Optional)
  • Salt, to taste
  • 2 Tbsp Unsalted Butter (melted, for basting)
  • Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Prepare the Chicken and Stage 1 Marinade: Using a sharp knife, make 3–4 deep, diagonal slashes into the flesh of each chicken piece, cutting right down to the bone. In the large bowl, rub the scored chicken thoroughly with all the ingredients from Marinade Stage 1 (lemon juice, salt, garlic, ginger). Cover and refrigerate for a minimum of 30 minutes.
  2. Create the Stage 2 Marinade: In a separate medium bowl, whisk together all the ingredients for Marinade Stage 2 (yogurt, oil, and all dry spices, including Kasuri Methi and optional food colouring). Ensure the spices are fully incorporated. Taste and adjust salt if necessary.
  3. The Final Marination: Transfer the Stage 1 marinated chicken into the Stage 2 mixture. Ensure every piece is completely covered. Cover the bowl tightly and return to the refrigerator for a minimum of 4 hours, or ideally 12–24 hours. This extended rest is crucial for flavour.
  4. Preheat and Prep for Cooking: Set the oven to its highest setting (230°C / 450°F) or preheat your grill to medium-high (400°F / 200°C). If using the oven, position the oven rack high up. Remove the chicken from the marinade, allowing any excess marinade to drip off (do not wipe it clean). Place the chicken onto the prepared wire rack over the sheet pan.
  5. Cook the Chicken: Place the sheet pan in the oven or on the grill. Cook for 10–12 minutes on one side until charring begins. Flip the chicken pieces and cook for another 8–10 minutes. If using an oven, switch to the broiler/grill setting for the last 3–4 minutes to develop a proper smoky char.
  6. Check for Doneness and Rest: Check the thickest part of the chicken using an instant-read thermometer. The internal temperature must reach 74°C (165°F). Once cooked, brush the pieces generously with melted butter. Allow the chicken to rest, uncovered, for 5 minutes before serving. Garnish with fresh chopped coriander.