Marinade - Marinate 4 Chicken Legs, slit with ¼ cup of thick Yogurt, 2 tsp of Ginger Garlic Paste, 1 tsp of Lemon Juice, 2 tsp of Red Chilli Powder, 1 tsp Pepper Powder, ½ tsp of Cumin Powder, 1 tsp of Garam Masala, Salt to taste and pinch of Tandoori Color (optional) for at least 3 hours or overnight in fridge.
Stove - Heat 2 tbsp Oil in a pan and add the chicken pieces to the pan. Cover the pan and let it cook on slow heat. Cook slowly until cooked on one side, then turn and cover again. Add oil if necessary. When cooked, increase the flame and let it cook until it changes its color to brown.
Oven - Preheat the oven to 450C. Add Oil to a grill pan and place the chicken legs in the pan, cover with an aluminium foil and grill for 20 minutes. Remove the foil and grill for 10 minutes. Turn the pieces and grill for another 10 mins.
Sprinkle some lime juice on top and serve.
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