Step-by-Step Instructions

1. 1.Prepare Chicken

   Take a whole chicken and remove the skin from the chicken pieces (thighs/breasts). Cut slits to the bone on each piece. Sprinkle salt generously over the chicken pieces.

2. 2.Prepare Marinade

   Add plain Greek yogurt to a bowl. Grate garlic and ginger into the yogurt. Add Dijon mustard, Kashmiri Chili powder, Garam masala, salt, vegetable oil, and squeeze fresh lemon juice into the mixture. Mix all ingredients well until combined into a smooth paste.

3. 3.Marinate Chicken

   Smother the chicken pieces thoroughly in the marinade mixture. Cover the bowl with cling film and refrigerate overnight (or at least 4 hours).

4. 4.Cook Chicken

   Heat a pan with vegetable oil and butter over medium heat until butter melts and sizzles. Place the marinated chicken pieces in the hot fat. Cover the pan with a lid and cook on gentle heat until the chicken starts to brown (about 10-12 minutes per side). Remove the lid and flip the chicken pieces to brown the other side. Continue cooking until chicken is fully cooked and nicely browned on both sides.

5. 5.Infuse Smoky Flavor

   Place a small metal cup in the center of the pan with the cooked chicken. Place a piece of charcoal over a burner and heat on high until red hot and glowing (approx. 1-2 minutes). Carefully transfer the red-hot charcoal into the metal cup in the pan. Add a little vegetable oil over the charcoal to create more smoke. Immediately cover the pan with a lid and leave for ten minutes to infuse the smoky flavor into the chicken. Remove the metal cup and charcoal. Baste the chicken with the pan juices.

6. 6.Prepare Salad

   Thinly slice cucumber, red onion, and tomatoes. Roughly chop fresh coriander. Add lemon juice, salt, and pepper to the salad ingredients. Mix well.

7. 7.Serve

   Plate the Tandoori Style Chicken with a side of the fresh salad. Cut into the chicken to show its tenderness.