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
Slash the flesh of the chicken legs 1cm apart to let the marinade infuse.
Mix the ingredients for the first marinade and place in a bag with the chicken.
Refrigerate for at least 4 hours.
Mix the ingredients for the second marinade and move the chicken into that bag.
Refrigerate for at least 4 hours, ideally overnight.
Preheat the oven to 180C.
Heat oil in a skillet on a medium high heat and sear the chicken legs both sides.
Place the skillet in the oven and roast for 2-30 mins until cooked through.
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