2 lbs chicken – dark meat
1½ tbsp ginger/garlic paste
1 tsp cayenne pepper
1 tsp turmeric powder
1 tsp garam masala
1 fl.oz (40 ml) lemon juice
1 cup yogurt
Salt – to taste
Combine chicken and marinade in mixing bowl until chicken is fully coated. Refrigerate for 2 hours before cooking.
Heat the Hōmdoor tandoor oven to 500-550˚ F.
Skewer the chicken onto the rods leaving about 1-inch space in between pieces. Cook for about 12-15 minutes until somewhat charred on the outside and tender on the inside.
Keywords: Classic Chicken Tikka, Chef Hemant Mathur