Step-by-Step Instructions

1. 1.Prepare Chicken

   Pat dry the chicken pieces and make deep gashes/incisions on all sides to help the marinade penetrate.

2. 2.Marinate Chicken

   In a large bowl, combine yogurt, red chilli powder, ginger-garlic paste, turmeric powder, and salt. Rub this marinade thoroughly into the chicken, ensuring it gets into all the gashes. Cover and rest for 30 minutes at room temperature.

3. 3.Heat Oil and Butter

   In a large pan, heat 3 tbsp oil and 1 tbsp salted butter over medium heat until moderately hot (about 2 minutes).

4. 4.Cook Chicken

   Place marinated chicken pieces in the hot pan without overcrowding. Cook on the first side for 1.5 minutes until golden brown, then flip and continue cooking. Cook for a total of 10–12 minutes, turning occasionally, until chicken is golden brown on all sides and cooked through to the center.

5. 5.Transfer and Prepare for Smoking

   Remove cooked chicken from the pan and place in a deep bowl.

6. 6.Smoke the Chicken

   Heat a piece of charcoal directly over a flame until red hot (about 2–3 minutes). Place a small steel bowl or glass in the center of the chicken bowl, put the hot charcoal inside, and drizzle 1 tsp oil over the charcoal to create smoke. Immediately cover the bowl tightly with a lid and let it smoke for 1.5 minutes.

7. 7.Serve

   Remove the charcoal and plate the smoky tandoori chicken. Serve hot with lemon wedges and onion rings if desired.