House Tandoor Chicken

This is goooooood chicken. I don't have a tandoor but can confirm a griddle pan and and oven do the trick. Maintains a good amount of the spice after cooking which can be tricky. Yum rating 8.

Ingredients

• 4 chicken leg quarters
  

First Marinade:

• 4 tsp Kashmiri chilli powder

• 1 tbsp ginger & garlic paste

• 1 lime, juiced
  

Second Marinade:

• 2 tsp Kashmiri chilli powder

• 2 tsp ginger & garlic paste

• 1 tbsp lime juice

• 1.5 tsp paprika

• 1 tsp turmeric

• 1 tsp garam masala

• 80g natural yogurt

• 1 tbsp vegetable oil
  

Method

1. Slash the flesh of the chicken legs 1cm apart to let the marinade infuse.

2. Mix the ingredients for the first marinade and place in a bag with the chicken.

3. Refrigerate for at least 4 hours.

4. Mix the ingredients for the second marinade and move the chicken into that bag.

5. Refrigerate for at least 4 hours, ideally overnight.

6. Preheat the oven to 180C.

7. Heat oil in a skillet on a medium high heat and sear the chicken legs both sides.

8. Place the skillet in the oven and roast for 2-30 mins until cooked through.