Authentic Chicken Tandoori with Mint and Cilantro Raita – Pakistani Style

Step 1: Prepare Chicken for Marinating

Take 4 chicken leg quarters. Using a knife, score the chicken slightly on the diagonal to allow the marinade to seep in.

Step 2: Prepare Marinade - Dry Spices

In a bowl, combine 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 tablespoon chickpea flour, 0.5 teaspoon turmeric, 0.5 teaspoon cinnamon powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1 teaspoon salt.

Step 3: Prepare Marinade - Wet Ingredients

Add 0.5 cup full-fat yogurt (Indian style or plain Greek) and 2 tablespoons ginger garlic paste to the bowl with the spices. Cut a lemon in half and squeeze the juice from half a lemon into the bowl, ensuring no seeds fall in.

Step 4: Mix Marinade

Whisk all the marinade ingredients together until it forms a thick, uniform paste.

Step 5: Marinate Chicken

Take the chicken leg quarters and apply the marinade generously, working it into the scored slits and under the skin. Cover the bowl with cling film and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop and the chicken to tenderize.

Step 6: Bake Chicken - Initial Bake

Preheat your oven to 450°F (≈230°C) (approximately 230°C) (230°C (≈445°F) (approximately 445°F)). Using tongs, transfer the marinated chicken leg quarters to a foil-lined baking tray. Bake for 15 minutes.

Step 7: Bake Chicken - Second Bake

After 15 minutes, lower the oven temperature to 400°F (≈205°C) (approximately 205°C) (200°C (≈390°F) (approximately 390°F)). Continue to bake the chicken for an additional 30 minutes, flipping it halfway through to ensure even cooking.

Step 8: Broil Chicken

For a beautiful charred flavor, turn on the broiler. Position the oven rack to the top. Broil the chicken for another 10 minutes, flipping it halfway through, until it achieves a desirable char.

Step 9: Prepare Mint and Cilantro Raita - Herbs

While the chicken is baking, prepare the raita. Take 0.5 bunch of cilantro and 0.5 bunch of mint leaves. Place them in a mortar. Slice 1-2 green chilies and add them to the mortar. Add 1-2 tablespoons of water to aid in pounding.

Step 10: Prepare Mint and Cilantro Raita - Pound

Using a pestle, pound the herbs and chili in the mortar until a fine paste forms.

Step 11: Prepare Mint and Cilantro Raita - Mix with Yogurt

Transfer the herb paste from the mortar into a bowl containing 1 cup of yogurt. Mix thoroughly. Add a little more water if you prefer a thinner consistency. Finally, add 0.5 teaspoon of salt to taste and mix again.

Step 12: Prepare for Smoking

Once the chicken is fully cooked and charred from broiling, remove it from the oven. To create the smoky flavor, light a piece of hookah charcoal directly on your stovetop burner using metal tongs. Be very careful. Allow the charcoal to burn until the top appears nice and burnt or ash-covered. Turn off the stovetop burner.

Step 13: Smoke Chicken

Take a small piece of aluminum foil and shape it into a small cup or 'blanket'. Place this foil cup in the center of a large pan. Using tongs, gently place the hot, burning charcoal into the foil cup. Arrange the cooked chicken around the charcoal in the pan. Trickle about 1 teaspoon of oil over the hot charcoal. Immediately cover the pan with a lid to trap the smoke. Let it sit for 5-10 minutes to infuse the chicken with a deep, smoky flavor.

Step 14: Serve

While the chicken is smoking, prepare a traditional side salad by slicing 0.5 red onion and 0.5 tomato. Season with salt, pepper, and a squeeze of lemon juice. Once the smoking is complete, remove the chicken from the pan. Serve the chicken tandoori on a platter with the mint and cilantro raita, the side salad, lemon wedges, and pita bread.

• Marinate the chicken overnight for the best flavor and tenderness.

• Be very careful when lighting and handling the hot charcoal for smoking.

• Adjust the amount of green chili in the raita to your preferred spice level.