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Components for Tandoori Chicken:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

– Chicken Whole legs- 3 nos. (approx. 500 gms).

Marinade:.
– Hung Curd/Yoghurt- 5 tbsp (Gross 300 ml).
– Kashmiri Chilli Powder- 5 tsp.
– Turmeric Powder- pinch (1/8 tsp).
– Cumin Powder- 1/2 tsp.
– Garam Masala Powder- 3/4 tsp.
– Cardamom Powder- 1/2 tsp.
– Salt- 1 tsp.
– Ginger Garlic Paste- 3 tsp.
– Roasted & powdered Kasuri Methi (dried Fenugreek leaves)- 3/4 tsp.
– Red Food Colour (optional)- pinch.
– Lemon Juice- 2 tsp.
– Oil-3 tbsp.

Other Active ingredients:.
– Butter or Oil for basting- 2 tablespoon.
– Ghee, for smoke infusion- 1 tsp.

Preparation:.

– Wash and pat dry the whole Chicken Legs.
– Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video.
– To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept a bowl and enable the water to drain completely. This must take around 1 hr.

Marination:.

– To make the marinade, take a bowl and add all the active ingredients as shown in the video. Whisk it well to make a consistent and smooth marinade.
– Now include the chicken legs to the marinade and blend it well, making sure the marinade coats the chicken totally and massaged well inside the slits made previously.
– Now cover the bowl and keep in the refrigerator for around 6 hrs or over night.

Process:.

– Heat 2 tablespoon oil in a pan or tawa and location the chicken legs side by side. (Make certain the chicken legs are completely covered with the marinade. Do not include the balance marinade in the frying pan).
– Fry/roast these on low heat for around 5 minutes.
– Flip and roast it on low heat for another 5 minutes.
– Flip once again and baste it with 2 tablespoon butter.
– Roast it on low heat for 5 mins.
– Flip and baste with the oil/butter in the pan.
– Roast it on low heat for another 5 mins.
– Continue to baste with butter and roast on low heat till the chicken is tender.
– Switch off. Move the chicken legs on the side to make a location in the center for a small bowl.

Instilling smoke for the Tandoor flavour (optional step):.

– Fire up a small piece of charcoal directly on the gas stove till it begins radiant.
– Place & insert a little steel bowl or piece of foil in the middle of the pan.
– Once the charcoal is prepared, hold it with a tong & location it in the steel bowl.
– Right away drop little ghee on the burning charcoal & close the cover right away.
– Keep it covered for 15 minutes.
– Remove coal and work as a starter/appetiser.

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