Tandoori Chicken

Prepare hung curd: Place a muslin cloth over a sieve and add 3/4 cup curd. Gather the cloth and gently squeeze to remove water. Let the curd hang for 1/2 to 1 hour until thick and block-like.

Score the chicken: Make 2 long cuts on the thigh, 2 cuts on the leg (drumstick), cut at the joint and tendon to help marinade penetrate and cook faster.

Apply 1st marinade: Add salt to taste, 2 tsp lemon juice, 2 tbsp ginger garlic & green chilli paste, and 1 tsp Kashmiri red chilli powder to the chicken. Massage the marinade well into the cuts. Marinate for 1/2 to 1 hour.

Prepare 2nd marinade: Heat 2-3 tbsp mustard oil on high until smoking, then turn off flame and let it cool slightly. Add 1 tbsp Kashmiri or deggi chilli powder, stir quickly and transfer to a bowl.

Add to 2nd marinade: 1 tbsp ginger, garlic & green chilli paste, 2-3 tbsp Kashmiri dried red chilli paste (optional), 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black salt, 1/2 tsp chaat masala, 1/2 tsp garam masala, 1/4 tsp roasted kasuri methi, 1/4 tsp cardamom powder, salt to taste, and the prepared hung curd. Whisk to combine smoothly without lumps.

Add smoky flavor: Place burning embers with ghee under a lid and let it smoke for 3-4 minutes to transfer tandoor-like smokiness to the marinade. Remove coal and taste to adjust seasoning.

Apply 2nd marinade: Remove water seeped out from 1st marinated chicken and discard it. Massage the 2nd marinade onto the chicken thoroughly into every cut and crevice. Marinate again for 1/2 to 1 hour.

Cook using pressure cooker: Remove rubber gasket and whistle from the cooker. Place a stand and plate inside. Preheat cooker on high flame for 10 minutes. Place marinated chicken on the plate inside cooker, cover lid, and cook on medium to low flame for 25-30 minutes.

Cook using oven: Preheat oven to 175°C. Place marinated chicken on a baking tray and cook for about 25 minutes.

Baste with melted butter: When 5 minutes remain in cooking time (oven or pressure cooker), remove chicken, brush melted butter on top, and cook for additional 5 minutes.

Add charred texture (pressure cooker method): After cooking, use tongs to hold chicken pieces directly over flame briefly to create char marks and replicate tandoori texture.

Serve: Both oven and pressure cooker chicken should have similar tandoor-like flavor and texture. Serve hot with green and red chutneys.