Today we will make about dozen pieces of tandoori chicken legs or 2 kilos of Maryland pieces.
For the marinade:
- 5-6 tablespoons Greek Yogurt
- 1 tablespoon ginger garlic paste
- 1-2 tablespoon olive oil
- 1 teaspoon coriander powder
- 2 teaspoon chilli powder (use Kashmiri chilli powder for the extra bright red colour and less heat)
- ½ teaspoon turmeric
- ½ teaspoon ground cumin seeds
- ¼ teaspoon ground fenugreek seeds
- ½ teaspoon salt
- a pinch of tandoori colour (optional)
1
Mix
all of the above ingredients and check for salt & chilli. If you need
more add more of the salt or the chilli.
At this stage, you can add a pinch (less than 1/4 teaspoon) of tandoori colour - this is purely optional. This colour will make your tandoori chicken look very authentic.
Meanwhile, wash the pieces of chicken drumstick or Maryland, skin them and make at least 3 cuts on each
piece.
Add salt and the juice of one lime and rub the chicken pieces with it. Let it sit for 15 minutes. After 15 minutes, rub
the marinade through each chicken piece and put it in a tray. Cover with cling
wrap and let it sit for at least 8 hours. I leave it in the fridge overnight for best results.
Tip: Use gloves to rub the marinade in if you are using the hot chilli powder and / or tandoori colour. The colour will stain your fingers and clothes if it comes in contact.
The
next day, heat the oven to 200 degrees C and place chicken pieces inside.
Baste every now and again with some olive oil (or vegetable oil)
Cook
till the juices run clear.
Once cooked, you can lay the chicken pieces on a hot grill plate for 30 seconds on each side to get the authentic tandoor charred marks but this is purely cosmetic.
Tip: If you are planning to make Butter Chicken, reserve the juices from the pan for the gravy. Recipe for Butter Chicken: http://kitchenanugraha.blogspot.com/2017/07/butter-chicken.html
Serve hot with lime wedges and onion slices as an entrée.
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