Tandoori Chicken
Prep Time
Cooking Mode
First Marinade
8 skinless chicken legs
2 tbsp garlic ginger paste
2 tbsp Kashmiri chili powder
2 tbsp lemon juice
1⁄2 tsp salt
Second Marinade
1 cup plain yogurt
½ cup mustard oil or vegetable oil
1 tbsp garlic ginger paste
1 tbsp kashmiri red chili powder
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
½ tsp salt
½ tsp pepper
First Marinade
8 skinless chicken legs
2 tbsp garlic ginger paste
2 tbsp Kashmiri chili powder
2 tbsp lemon juice
1⁄2 tsp salt
Second Marinade
1 cup plain yogurt
½ cup mustard oil or vegetable oil
1 tbsp garlic ginger paste
1 tbsp kashmiri red chili powder
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
½ tsp salt
½ tsp pepper
Directions
1In a bowl, combine the first marinade ingredients; garlic ginger paste, Kashmiri chili powder, lemon juice and salt, set aside. Pat chicken legs dry, using a sharp knife make deep cuts into the chicken legs. Add chicken to marinade, rubbing marinade into the chicken. Cover and refrigerate 1 hour.
2Meanwhile, combine the second marinade ingredients; yoghurt, oil, garlic ginger paste, Kashmiri chili powder, coriander, garam masala, cumin, salt and pepper. Set aside. When ready, transfer chicken to second marinade, rubbing the marinade into the chicken. Cover and refrigerate 7-8 hours, up to 24 hours.
3Remove chicken from the marinade and let sit covered at room temperature while preheating your BBQ at medium high heat, about 400°F (204°C).
4Grill tandoori chicken for 22-25 mins, turning occasionally and basting with ghee if desired, to an internal temperature of 165°F (74°C).
5Let the tandoori chicken rest 3-5 mins before serving.
Tips
1
Serve with choice of sides, such as raita, mint chutney, rice, kachumber salad, naan bread or pickled red onions.
Disclaimer
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Personal Note
Personal Note
