Tandoori Chicken (Restaurant-Style)

In a large mixing bowl or gallon-size ziplock bag, combine all ingredients listed for the marinade.

Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade. Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken anywhere from 30 minutes to overnight.

Chicken Legs: Preheat oven to 425°F. Line a baking tray with aluminum foil. Place the marinated chicken on the tray, leaving space between the pieces.

Bake for 20 minutes; flip the chicken and brush it with oil. Bake for 15-20 minutes until the chicken is crispy and registers an internal thermometer reading above 165°F.

If Using Chicken thighs: Place the baking sheet on the top rack keeping a 2.5-3 inch clearance. Turn on broil mode and cook for 8 minutes, flip and cook for another 6 minutes.

Chicken Legs: Pour 1 cup water into the inner pot (adjust for your pot size). Place the trivet, or a steamer basket, in the pot. Place chicken on top. Close the lid and pressure cook for 10 minutes at high pressure. For chicken thighs, adjust the time to 6 minutes.Chicken Thighs: Adjust time to 6 minutes.

Wait for 10 minutes, then release the pressure manually. Transfer the chicken to a lined baking sheet. Place it under the oven broiler for 2-3 minutes to crisp up the chicken and give it a char-grilled flavor.

Using paper towels and tongs, grease the grill plates with avocado or canola oil.

Remove the chicken from the marinade, shake off any excess, and place it on the medium-high part of the grill. Avoid the direct heat area as the chicken will burn before it cooks.

Cook the chicken for 20 minutes on the first side, flip and brush with oil, and cook another 5 minutes until it is cooked through (internal temperature >165F).

Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it. Serve with cilantro chutney, pickled onions and saffron rice or naan.