Tandoori Chicken

Whole chicken legs marinated overnight in yogurt, red chilli, garlic, ginger, and aromatic spices, skewered and roasted in a clay tandoor at extremely high heat until charred at the edges and juicy within. The marinade creates a vivid red-orange crust with a light smoke and the distinct tang of the yogurt. Credited to Kundan Lal Gujral of Moti Mahal, Old Delhi. Eaten with mint chutney, raw onion rings, and a squeeze of lime.