Specially Marinated Chicken Tikka with Indian Puri Bread

Using a knife, make small slits across the cleaned and dried whole chicken so the marinade penetrates the meat evenly.

Mix the yogurt, lemon juice, olive oil, garlic, ginger, red pepper paste, tomato paste, paprika, Cajun seasoning, ground coriander, garam masala, black pepper, turmeric, onion powder, salt, and red food coloring until the marinade is smooth and evenly combined.

Spread the marinade over the whole chicken, rubbing it thoroughly over the outside and into the slits until evenly coated on all sides. Marinate the chicken for at least 120 minutes, or overnight, so the meat fully absorbs the flavors.

Place the marinated chicken in a baking tray, cover it with parchment paper, then seal the tray tightly with aluminum foil to lock in the moisture. Bake the chicken, covered, on the middle rack at 200°C (392°F) for 90 minutes, until fully cooked and exceptionally tender. Uncover and continue cooking until the surface is well browned without burning.

Carefully place the lit charcoal in the tray and cover it tightly so the cooked chicken develops a pronounced smoky flavor.

Combine the all-purpose flour, baking powder, salt, and turmeric in a bowl until the dry ingredients are evenly distributed.

Add the vegetable oil to the flour mixture and rub it in with your fingertips until evenly incorporated and the mixture resembles crumbs.

Gradually add the warm water and knead well until a smooth, cohesive dough forms, adjusting the amount according to the flour's absorption.

Shape the dough into a ball and place it on a greased plate. Brush the surface with oil and cover it to prevent it from drying out. Leave the dough covered for 10 minutes so it can rest and become softer and easier to divide and roll out.

Transfer the dough to a surface dusted with all-purpose flour, divide it into equal portions, and shape each portion into a smooth ball.

Roll out each ball on a surface lightly dusted with all-purpose flour to form an even, medium-thick disc.

Deep-fry the dough discs one at a time in very hot vegetable oil over high heat until puffed and lightly golden.

. Allow 5 minutes.

Once the puris have cooled slightly, cover them with a clean kitchen towel to keep them soft until serving.

Serve the smoky chicken tikka hot with the soft puris for the best texture and flavor.