Prepare the chicken by making deep slits all over the drumsticks and thighs.
In a large bowl, combine plain yogurt, ginger-garlic paste, lemon juice, Kashmiri chili powder, turmeric powder, ground cumin, ground coriander, Garam Masala, salt, black pepper, and optional red food coloring. Mix well to form a smooth marinade.
Add the prepared chicken to the marinade, ensuring it's thoroughly coated. Rub the marinade into the slits to maximize flavor absorption.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor development.
Preheat your oven to 200°C (400°F). Line a baking tray with foil and place a wire rack over it.
Arrange the marinated chicken on the wire rack, ensuring there's some space between each piece. Discard any excess marinade.
Bake for 20 minutes.
Flip the chicken, brush with mustard oil or vegetable oil, and bake for another 15-20 minutes, or until cooked through, tender, and slightly charred at the edges. (If using an outdoor grill, grill over medium-high heat, turning occasionally, until cooked and charred.)
Garnish with fresh coriander leaves and serve hot with naan, rice, or roti.
Cook this in the app — save it & get tonight’s menu
Get the app
