Tandoori Platter Recipe

Prepare marinade

In a bowl, whisk together yogurt, ginger-garlic paste, lemon juice, tandoori masala, ground cumin, ground coriander, paprika, garam masala, salt, and vegetable oil until smooth.

Marinate chicken

Add the cubed chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor and tenderness.

Skewer and grill

Thread marinated chicken onto skewers, leaving small gaps between pieces. Preheat grill or oven (tandoor/very hot grill) to high heat (450–500°F / 230–260°C). Place skewers on the grill or in the oven about 6–8 inches from heat. Cook 8–12 minutes, turning once, until edges are slightly charred and internal temperature reaches 165°F (74°C). Brush with a little melted butter or ghee during the last minute for gloss.

Remove from heat, let rest 3 minutes, then transfer to serving platter and garnish with cilantro and lemon wedges.

Prepare bazari marinade

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground cumin, garam masala, crushed black pepper, crushed kasuri methi, lemon juice, salt, and vegetable oil. Mix until smooth and aromatic.

Marinate chicken

Coat the bone-in chicken pieces thoroughly with the bazari marinade. Cover and refrigerate for at least 4 hours, ideally overnight to allow the flavors to penetrate the bone.

Cook

Preheat grill or oven to medium-high (400–450°F / 200–230°C). Place pieces skinless-side up on a rack or skewers and grill for 25–30 minutes, turning every 8–10 minutes so all sides char evenly. Alternatively, cook in a hot tandoor or broiler until juices run clear and internal temperature at thickest part reaches 175°F (79°C). In the last 3–4 minutes, brush with a little butter or oil to develop a glossy finish.

Rest for 5 minutes, then arrange on the platter with sliced onions and lemon wedges.

Prepare lamb marinade

Combine yogurt, ginger-garlic paste, red chili powder, ground coriander, ground cumin, chat masala, lemon juice, salt, and mustard oil in a bowl. Stir until a smooth paste forms.

Marinate lamb

Add lamb cubes to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For the best texture, marinate up to overnight but bring to room temperature for 30 minutes before cooking.

Skewer and grill

Thread lamb onto skewers leaving small gaps. Preheat grill or oven to high heat (450–500°F / 230–260°C). Grill the lamb 10–15 minutes, turning every 3–4 minutes until well charred on the outside and medium-rare to medium inside (145–160°F / 63–71°C) depending on preference. For well-done, cook a bit longer keeping juices intact. Baste lightly with oil or butter during grilling to prevent drying.

Let rest 3–5 minutes off heat, then place on platter and sprinkle with chat masala or chopped cilantro.

Arrange the chicken tikka, bazari chicken, and lamb boti kebabs on a large serving platter. Place sliced red onion, lemon wedges, and dollops of mint chutney around the meats.

Finish with a light brush of melted butter or ghee over all items for shine and added aroma. Garnish with chopped cilantro.

Serve immediately while hot with naan or rice and additional chutney on the side.