Description
Required Ingredients
4 Whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
3 Tbsp Vegetable oil
1 Cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juices
4 Minced garlic cloves
2 Tbsp minced fresh ginger
Salt to taste
1 packet AnJ Tandoori Chicken Masala
Cooking Instruction
Add 1 packet AnJ Tandoori Chicken Masala into yogurt, add lemon juice, garlic paste, salt, ginger paste and whisk.
Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours
Prepare your grill so that one side is quite hot over direct heat, if using charcoal leaves one side of the grill without coals, so you have a hot side and a cooler side. Take the chicken out of the marinade and shake off the excess.
Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown on all sides, move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes, depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.
If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.
Reviews
There are no reviews yet.