It is traditionally prepared on a clay oven or tandoor but what to do if you don’t have one —-
Cook it on the gas stove on a grill pan then directly roast on fire for the additional burnt flavour —-
This is one of my favourite and easiest recipe — , this is spicy but not hot and is loved by mostly childrens —-
This recipe has two stage of marination —
- 6 chicken legs
- 4 tsp of ginger garlic paste
- 5 tbsp of hung curd
- 2 tsp each of coriander and cumin powder
- 3 tbsp of tandoori chicken masala
- 2 tsp of turmeric powder
- 2 tsp of red chilli powder
- 2 tsp of garam masala powder
- salt to taste
- 2 tsp of ghee
Make deep gashes on the chicken legs with a sharp knife .
Marinade the chicken with salt , lemon juice , turmeric and red chilli powder for 30 minutes.
This will be followed by the second marination of the chicken pieces with hung curd, ginger garlic paste, tandoori chicken masala, coriander , cumin powder and ghee .
The chicken should be ideally be marinated overnight but if time is a constraint then marinade the chicken for atleast 3 hours or so—-
Heat a e non-stick grill pan and brush ghee on to it and fry the chicken pieces on low flame covering it with a lid .
Once the chicken is thoroughly cooked through place the legs on a wire rack directly over the gas stove — to give it a burnt flavour just like restaurant style —-
Serve it with roti or naan —–