Tandoori Chicken with Mint Yogurt Sauce

1.In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, tandoori masala, ginger-garlic paste, ground cumin, ground coriander, smoked paprika, turmeric powder, red chili powder, 1/2 teaspoon salt, and freshly ground black pepper. Mix thoroughly to form a smooth marinade.

2.Add the chicken leg quarters to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.

3.Preheat your grill or oven broiler to medium-high heat (about 200°C or 400°F). If using an oven, line a baking tray with foil and place a rack on top.

4.Remove the chicken from the marinade, letting excess drip off. Place the chicken pieces on the grill or rack, and cook for 25-30 minutes, turning halfway through, until the chicken is cooked through and has a charred, smoky appearance. The internal temperature should reach 75°C (165°F).

5.While the chicken cooks, prepare the mint yogurt sauce. In a blender or food processor, combine 1 cup plain yogurt, 1/2 cup fresh mint leaves, 1/4 cup fresh coriander leaves, 1 small green chili (optional), 1 tablespoon lemon juice, 1/2 teaspoon roasted cumin powder, and 1/2 teaspoon salt. Blend until smooth and creamy.

6.Once the chicken is cooked, transfer to a serving platter. Garnish with fresh coriander leaves and serve hot with the mint yogurt sauce on the side.

7.For best results, serve with warm naan bread or steamed basmati rice and a side of sliced onions and lemon wedges.