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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, September 15, 2011

Tandoori Chicken


Chicken leg (without skin) - 6 pieces
Lemon juice - 1 lemon
Chilli powder/Paprika - 1 tsp
Oil for basting the chicken (People in US - use "I cannot believe that it's not butter")
Lemon wedges and onions slit length wise
Chaat masala
Salt to taste

For Marinade:

Thick yogurt - 1 cup (Fat free plain yogurt for calorie conscious people)
Kasoori methi - 2tsp
Freshly ground ginger garlic paste - 2 tbs (10 garlic flakes and 1 1/2" ginger)
Black salt - 1/2 tsp
Garam masala - 1/2 tsp
Red coloring
Cornflour  - 1 tsp


Wash and pat dry the chicken and make slits on the surface of each pieces with a knife. Rub lemon juice, salt and chilli powder and keep aside for 30 minutes. Meanwhile mix all ingredients mentioned under "for marinating", rub the chicken with this marinade and keep aside for four hours in the fridge.
Pre- heat oven to 350 F. Place chicken on the grill on top of a foil. Grill for 15 minutes, brush chicken with oil. Turn pieces and grill for another 10 - 15 minutes. Then turn oven to broil and cook on both sides till you get a slightly burnt texture. Remove from oven, sprinkle chaat masala and serve hot with green chutney, lemon wedges and sliced onion.

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