Tandoori Chicken

Ingredients

• 500 g Chicken Thigh
• 1 pcs Lemon
• 1.75 tsp Kosher Salt
• 200 g Greek Yogurt
• 2 tbsp Ginger Garlic Paste
• 2 tsp Kashmiri Chili Powder
• 0.5 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1.5 tsp Ground Coriander
• 1 tsp Garam Masala
• 1 tbsp Mustard Oil
• 1 tbsp Butter
• 2 tbsp Cilantro

Method

1. Pat {chicken_thigh} dry with paper towels so it chars instead of steaming, then slash deeply. Rub with {lemon} and {kosher_salt} in a bowl and let it stand until the surface looks slightly tacky.
2. In a large bowl, whisk {greek_yogurt}, {ginger_garlic_paste}, {kashmiri_chili_powder}, {ground_turmeric}, {ground_cumin}, {ground_coriander}, {garam_masala}, {mustard_oil}, and more {kosher_salt} until smooth. Coat the prepared {chicken_thigh} thoroughly, working marinade into the cuts, then chill until deeply seasoned.
3. Set a rack over a tray and heat the oven to very high heat. Arrange {chicken_thigh} with space between each piece so they roast and char rather than steam. Roast until the edges darken, the marinade sets, and an instant read thermometer in the thickest part reads safe and the juices run clear.
4. In the last minutes of roasting, melt {butter} and brush it over the hot {chicken_thigh} so the surface glosses and the spices bloom. Return to the oven briefly until lightly blistered and aromatic.
5. Rest the {chicken_thigh} briefly so the juices settle, then finish with {cilantro} and a squeeze of the remaining {lemon} for brightness before serving hot.