Prep the chicken
-Remove the skin from the chicken leg quarters, clean, and trim as needed.
-Score the meat with a few shallow slits.
-Season both sides with salt, a squeeze of lemon juice, and a sprinkle of Kashmiri chili powder. Toss to coat, then refrigerate for 30 minutes.
Make the marinade
-In a bowl, combine yogurt, oil, ginger, garlic, turmeric, tandoori masala, garam masala, salt, black pepper, paprika, fenugreek, Kashmiri chili powder, lemon juice, zest, and food coloring if using. Mix well until smooth.
Marinate the chicken
- Place the chicken in the marinade, making sure every piece is well coated and submerged. Cover and refrigerate overnight, or at least 3–4 hours.
-Fire up the pit. 325–350°F. Place the marinated chicken in the pit and cook for about 1 hour, flipping halfway through, until the internal temperature reaches 180–190°F. Remove and let rest.
Make the naan dough
-Melt butter in a pan and add minced garlic. Cook gently until fragrant but not browned. Set aside.
-In a stand mixer bowl, combine water, yeast, sugar, and yogurt. Quick mix.
-Add one tablespoon of the garlic butter. Mix in the flour and salt, then knead for about 5 minutes until smooth.
-Form into a ball, place in a greased bowl, cover, and let rise for 1 hour.
- Punch down the dough, portion into smooth dough balls (about 90 g each), then cover and rest for 10–15 minutes.
-Roll out each ball, sprinkle it with chopped cilantro, and press it into the dough.
-Heat a cast-iron pan until hot. Cook each naan for a couple of minutes per side until puffed and golden.
-Brush generously with garlic butter after cooking. Repeat with remaining dough.
Make the raita
-In a bowl, combine yogurt, cucumber, red onion, salt, serrano, cilantro, cumin, and lemon juice. Mix well and chill until ready to serve.
-Enjoy all together!
