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Works actually pretty damn good, I'm not a great measurer, so this is all kinda by eye. Basically you want the meat to be like 15-20% covered in the spices. Go light when in doubt and make a smaller batch at first so if it's too light, you know to do more next time. Sorry if my instructions are dumb, I try to err on the side of "I have no idea what/why I'm doing this"
Time
Prep - 10min
Refrigerate/Rest - 30min to <24hours
Cook - 25-30min
Ingredients
1. chicken meat (preferably dark meat)
2. garam masala spice
3. kashmiri chili powder OR cayenne/paprika
4. plain greek yogurt (preferably full fat)
5. salt
6. black pepper
7. garlic, minced or paste
8. (optional) ginger, minced or paste
9. (optional) lemons (for juice)
Steps
1. make parallel cuts in the chicken, to or almost to the bone, if present (this helps increase surface area for spices and cooking) [also you can trim some fat if you want here]
2. (mixing with one hand, adding spices with other [the purpose of this is to keep one hand clean and the other "dirty" (aka has touched raw meat)]) add salt, then black pepper, then spices (again, your goal is a decent dusting that'll cover about 15% of the meat)
3. add about a spoonful of garlic (and ginger if you like)
4. still mixing with one hand, add some yogurt (shouldn't need much more than half a cup)
5. leave in refrigerator for 30min to <24hours
6. set oven to broil
7. put chicken on baking sheet (preferably chicken is on a wire rack on top of the baking sheet to potentially help with burning) and put in oven [if your smoke detector is crazy sensitive, I turn on all the fans I can]
7. check for browning every 5min (if there's some burning and you're using the wire rack, you can pour a little water onto the baking sheet), and when it seems good on that side, take out and use tongs or fork to flip the chicken and cook the other side
8. once both sides are good, you can check for doneness by looking in the cuts you originally made for any red/pink (if still a bit raw, change oven setting to bake at 350 and put chicken back in for however long it needs)
Hope ya'll like it
Time
Prep - 10min
Refrigerate/Rest - 30min to <24hours
Cook - 25-30min
Ingredients
1. chicken meat (preferably dark meat)
2. garam masala spice
3. kashmiri chili powder OR cayenne/paprika
4. plain greek yogurt (preferably full fat)
5. salt
6. black pepper
7. garlic, minced or paste
8. (optional) ginger, minced or paste
9. (optional) lemons (for juice)
Steps
1. make parallel cuts in the chicken, to or almost to the bone, if present (this helps increase surface area for spices and cooking) [also you can trim some fat if you want here]
2. (mixing with one hand, adding spices with other [the purpose of this is to keep one hand clean and the other "dirty" (aka has touched raw meat)]) add salt, then black pepper, then spices (again, your goal is a decent dusting that'll cover about 15% of the meat)
3. add about a spoonful of garlic (and ginger if you like)
4. still mixing with one hand, add some yogurt (shouldn't need much more than half a cup)
5. leave in refrigerator for 30min to <24hours
6. set oven to broil
7. put chicken on baking sheet (preferably chicken is on a wire rack on top of the baking sheet to potentially help with burning) and put in oven [if your smoke detector is crazy sensitive, I turn on all the fans I can]
7. check for browning every 5min (if there's some burning and you're using the wire rack, you can pour a little water onto the baking sheet), and when it seems good on that side, take out and use tongs or fork to flip the chicken and cook the other side
8. once both sides are good, you can check for doneness by looking in the cuts you originally made for any red/pink (if still a bit raw, change oven setting to bake at 350 and put chicken back in for however long it needs)
Hope ya'll like it