Step-by-Step Instructions

1. 1.Prepare the Chicken

   Take a whole chicken, remove the skin, and break it down into pieces. Using a sharp knife, cut deep slits into the chicken pieces down to the bone. This will help the marinade penetrate the meat.

2. 2.Season the Chicken

   Season the chicken pieces generously with salt on all sides, rubbing it into the slits.

3. 3.Make the Marinade

   In a large mixing bowl, combine plain Greek yogurt, grated garlic, grated ginger, Dijon mustard, Kashmiri chili powder, garam masala, salt, vegetable oil, and the juice of half a fresh lemon.

4. 4.Marinate the Chicken

   Mix the marinade ingredients until well combined. Add the chicken pieces to the bowl and smother them in the mixture, ensuring they are evenly coated. Cover the bowl with cling film and refrigerate overnight.

5. 5.Cook the Chicken

   The next day, heat vegetable oil and butter in a large pan over medium-high heat. Once the fat is hot, place the marinated chicken pieces in the pan. Cover with a lid and cook on gentle heat until the chicken is browned on one side.

6. 6.Brown and Infuse with Smoke

   Remove the lid, flip the chicken pieces over, and continue to cook until the other side is also browned. To add a smoky flavor, place a small metal cup in the center of the pan. Heat a piece of charcoal over a gas burner until red hot. Place the hot charcoal in the cup, drizzle a little oil on it to create smoke, and immediately cover the pan with a lid. Let it sit for 10 minutes.

7. 7.Prepare the Salad

   While the chicken is infusing, prepare the salad. In a separate bowl, combine sliced cucumber, thinly sliced red onion, sliced tomatoes, and chopped coriander. Dress with lemon juice, salt, and pepper, then mix well.

8. 8.Finish and Serve

   After 10 minutes of smoking, remove the lid and the charcoal cup from the chicken pan. Baste the chicken with the pan juices. Serve the hot Tandoori style chicken immediately with the fresh salad on the side.