Just the mere mention of tandoori chicken makes my mouth water. It had been so long since I had a tandoori chicken leg! The chicken tikka however is quite a staple - at restaurants or home-made. So this time I had to give the tandoori chicken leg a go. It is such a simple dish yet packed with so much flavour; wonder why I don't make this more often!
Instead of using ready-made masala, I made the marinade from scratch. However, tandoori masala powder is easily available in super markets. All you need to do is mix some of the tandoori malasa or chicken tikka masala with yoghurt and some oil or butter and marinade the chicken in this. Usually restaurants add red food colouring, but I used kashmiri chilli powder which gave it the lovely red colour.
Ingredients
2 whole skinless chicken legs
For the marinade
1/4 cup thick yoghurt
2 tsp ginger garlic paste
1 & 1/2 tbsp kashmiri chilli powder (adjust as per taste)
1 tsp dried kasuri methi
1 tsp cumin powder
1 tsp coriander powder
1 tsp oil
1 tsp lemon juice
1/2 tsp garam masala
salt to taste
Method
With a knife, score the chicken legs a few times.
In a large bowl, mix all the marinade ingredients. Give the marinade a quick taste and adjust seasoning if required. Then add the chicken legs and coat them well with the marinade. Leave to marinate overnight if possible or at least 3-4 hours. The longer the better.
Cook on the barbecue or in an oven at 200 C for about 35-40 minutes, turning occasionally, until the chicken is cooked. (Cooking time could vary depending on the size of the chicken legs).
Serve with naan, roti or salad. Since I had the barbecue on, I quickly grilled some cherry tomatoes and mushrooms.
I would recommend eating the tandoori chicken with your hands and pretend no one's watching. Believe me somehow it just tastes better!
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