Ingredients

The following ingredients have 5 Servings
  • 2 cups plain yogurt
  • Juice of 1 lemon
  • ½ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon red pepper flakes
  • 1 tablespoon garlic paste or 3 cloves garlic (minced)
  • 2 teaspoons ginger paste or 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1½ teaspoon smoked paprika
  • 2 tablespoons tandoori seasoning
  • 6 skinless (bone-in chicken pieces)
  • 2-4 tablespoons salted butter
  • 2-4 tablespoons olive oil
  • 3, 1 ”-2” smoking chips or one chunk of untreated charcoal
  • Oil (for drizzle)
  • For serving:
  • Thin red onion slices
  • Lemon wedges
  • Cilantro (rough chopped)

Instruction

  • Place the yogurt, lemon juice, red chili powder, garlic paste, ginger paste, salt and tandoori seasoning in a large mixing bowl. Mix well.
  • With a paper towel, gently pat the chicken dry. Cut slits across the tops of each chicken piece, 1” apart and ½” deep. Add the chicken to the bowl and rub the seasoned yogurt all over the chicken pieces, being sure to rub it into the slits. Set the chicken aside to marinate, on the countertop, for 30 minutes.
  • In a large cast iron skillet, heat the butter and oil over medium-hot heat.
  • Add the chicken pieces, one-at-a-time, to the hot pan. Don’t crowd the chicken. Cook 1½-2 minutes, or until the skillet side is golden brown. Flip the chicken over, cook 2 minutes, and repeat this process approximately 10-12 minutes or until the chicken is cooked through. A meat thermometer should register 160°F for white meat and 165°F for dark meat, when tested in the thickest part of each piece. The different chicken pieces will take different times to cook. (White meat cooks more quickly than dark meat.)
  • As each chicken piece finishes cooking, transfer it to a large, heatproof bowl.