Tandoori Chicken At Home, Step By Step

There is nothing quite like chicken kissed by charcoal. At Amaravati Kitchen our tandoor burns at nearly 500 degrees, and that fierce heat is what gives the meat its smoky crust while keeping the inside juicy.

To recreate it at home, start with a simple marinade: hung curd, ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, mustard oil and salt. Coat bone-in thighs generously and rest them overnight — the acid in the curd tenderises the meat and carries the spice deep inside.

Cook over the hottest grill you have, turning every few minutes and brushing with melted butter. Finish with a squeeze of lime, sliced onions and a dusting of chaat masala. Serve straight off the flame with mint chutney.