Tandori Chicken

Tandori Chicken

Ingredients

Chicken Legs- 6

For marinade

Ginger-garlic paste - 2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 2 - 3 tsp

Coriander powder - 1 tsp

Besan (gram flour)- 1 tablespoon

Kasoori methi - 1/2 tsp

Cumin powder - 1/4 tsp

Curd - 4 tbsp

Salt - To taste

For garnishing

Chaat masala powder - 3/4 tsp

Lemon Juice

Coriander leaves

Method

1. Mix all the ingredients under marinade except the chicken drumsticks. Keep aside.

2. Wash the chicken legs. Remove their skin. Pat dry with a paper towel. Make 2 - 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits.  Maranade for 4-6 hours.

3. Preheat oven to its maximum setting. Line a baking tray with aluminum foil. Lightly grease the foil with oil. Arrange the chicken drumsticks on the foil.  Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 - 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and  brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 - 12 minutes. Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. Slowly take out the drumsticks after 2 minutes using a metal spatula. Sprinkle chaat masala and lemon juice.  Garnish with coriander leaves.

http://verygoodrecipes.com/thanksgiving-challenge