Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City (NYC) restaurants, is one of the youngest restaurateurs in the city.
- 1 tbsp Kashmiri chilli powder
- 1 tsp chaat masala
- ½ tsp black salt
- 4.5 oz mustard oil
- 1 oz white vinegar
- 2½ tsps tandoori masala
- 1 tbsp dried fenugreek leaves
- 3½ pound chicken or 2 Cornish hens
- 2 tbsps minced ginger and garlic
- 3 tbsps full-fat Greek yogurt
- 1 lemon
- Large cast iron pan or Dutch oven
- Long metal skewers (oven proof)
Tip: If you do not have metal skewers or a cast iron pan, a large roasting pan with a metal rack fitted in will do. The key is to not have the chicken directly on the pan.
Double marination: Whisk the Kashmiri chili powder, chaat masala, black salt, two tablespoons of mustard oil, white vinegar, and one tablespoon of ginger and garlic paste together in a large bowl. Rub this mixture all over the chicken(s), cover and refrigerate for 30 minutes.
Whisk the Greek yogurt, the tandoori masala, dried fenugreek, rest of the mustard oil and ginger-garlic paste and salt together. Coat the chicken in this batter and marinate for another three hours or overnight.
Roast: Preheat the oven to 450 degrees F. Remove the chicken from the marinade and pierce one or two skewers all the way through. Place the chicken, breast side up, with the skewers over a large cast iron pan or deep dutch oven, such that the chicken does not touch the bottom of the pan. Place the pan and chicken in the oven and cook for 12-14 minutes or until the internal temperature reaches 165 degrees F.
Finish: Remove the chicken from the oven. Before removing it from the skewers, baste with a mixture of melted butter (or oil) and fresh lemon juice until shiny and juicy. Carefully remove the skewers, carve and baste again with the mixture before serving with a green chutney and side salad or roti of your choice.