TANDOORI CHICKEN

TANDOORI CHICKEN

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INGREDIENTS

FIRST MARINADE

2 tablespoon Lemon Juice
6 pieces of Chicken Legs
Salt to taste

SECOND MARINADE

1 cup Hung Curd (thick Market curd/yogurt)
1 teaspoon Crushed Garlic
1 teaspoon Crushed ginger
1 teaspoon Kastoori methi/ dried fenugreek leaves
1 tablespoon Homemade tandoori masala
1 teaspoon Garam Masala Powder (optional)
1/4 teaspoon Nutmeg Powder
Salt to taste
1 tablespoon Butter/Ghee/oil (for basting or cooking )

INSTRUCTIONS

CHICKEN MARINATION

• Let's begin with the first marinade. Wash and thoroughly clean chicken pieces. In a big bowl add lemon juice and salt. Whisk it up and add chicken pieces.
• Rub the marinade all over the chicken and allow it to sit in the refrigerator for at least 1 hour.
• Meanwhile let's prepare ingredients for second marination.
• In a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
• Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
• Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
• Rub the marinade all over the chicken and coat it well.
• Cover and keep it overnight in the refrigerator.
• Cook on a grill set to medium high until cooked through, around 30 minutes.

Adapted from: http://www.ruchiskitchen.com/recipe/tandoori-chicken- without-oven/
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