4Apply ginger garlic paste, salt, and lemon juice evenly on the chicken.
5Apply ginger garlic paste, salt, and lemon juice evenly on the chicken.
6Apply ginger garlic paste, salt, and lemon juice evenly on the chicken.
7Cover the chicken and let it marinate for 30 minutes.
8Cover the chicken and let it marinate for 30 minutes.
9Cover the chicken and let it marinate for 30 minutes.
10In a separate bowl, combine thick curd, coriander powder, roasted cumin powder, crushed ajwain, turmeric powder, Kashmiri red chili powder, garam masala powder, crushed red chilies, red chili sauce, soy sauce, and tandoori chicken masala. Mix well.
11In a separate bowl, combine thick curd, coriander powder, roasted cumin powder, crushed ajwain, turmeric powder, Kashmiri red chili powder, garam masala powder, crushed red chilies, red chili sauce, soy sauce, and tandoori chicken masala. Mix well.
12In a separate bowl, combine thick curd, coriander powder, roasted cumin powder, crushed ajwain, turmeric powder, Kashmiri red chili powder, garam masala powder, crushed red chilies, red chili sauce, soy sauce, and tandoori chicken masala. Mix well.
13Apply this second marinade mixture thoroughly over the chicken, ensuring it gets into the cuts.
14Apply this second marinade mixture thoroughly over the chicken, ensuring it gets into the cuts.
15Apply this second marinade mixture thoroughly over the chicken, ensuring it gets into the cuts.
16Marinate the chicken for another 30 minutes.
17Marinate the chicken for another 30 minutes.
18Marinate the chicken for another 30 minutes.
19Melt 2 tablespoons of butter in a pan.
20Melt 2 tablespoons of butter in a pan.
21Melt 2 tablespoons of butter in a pan.
22Place the marinated chicken leg pieces in the pan on high flame for 2 minutes.
23Place the marinated chicken leg pieces in the pan on high flame for 2 minutes.
24Place the marinated chicken leg pieces in the pan on high flame for 2 minutes.
25Flip the chicken 2-3 times while cooking on high flame until the masala dries up and the chicken turns golden.
26Flip the chicken 2-3 times while cooking on high flame until the masala dries up and the chicken turns golden.
27Flip the chicken 2-3 times while cooking on high flame until the masala dries up and the chicken turns golden.
28Cover the pan and cook the chicken on very low flame for 15 minutes.
29Cover the pan and cook the chicken on very low flame for 15 minutes.
30Cover the pan and cook the chicken on very low flame for 15 minutes.
31While the chicken cooks, prepare the chutney: blend thick curd, garlic cloves, green chilies, a little cumin, mint leaves, coriander leaves, and salt.
32While the chicken cooks, prepare the chutney: blend thick curd, garlic cloves, green chilies, a little cumin, mint leaves, coriander leaves, and salt.
33While the chicken cooks, prepare the chutney: blend thick curd, garlic cloves, green chilies, a little cumin, mint leaves, coriander leaves, and salt.
34Remove the lid from the chicken and if there is any extra water, increase the flame to dry it out.
35Remove the lid from the chicken and if there is any extra water, increase the flame to dry it out.
36Remove the lid from the chicken and if there is any extra water, increase the flame to dry it out.
37Once cooked, char the chicken leg pieces directly over an open flame for a smoky flavor and tandoori color.
38Once cooked, char the chicken leg pieces directly over an open flame for a smoky flavor and tandoori color.
39Once cooked, char the chicken leg pieces directly over an open flame for a smoky flavor and tandoori color.
40Serve the chicken with a dab of butter, finely chopped coriander leaves, and a squeeze of lemon, accompanied by salad and the prepared chutney.
41Serve the chicken with a dab of butter, finely chopped coriander leaves, and a squeeze of lemon, accompanied by salad and the prepared chutney.
42Serve the chicken with a dab of butter, finely chopped coriander leaves, and a squeeze of lemon, accompanied by salad and the prepared chutney.
Ingredients
2 Chicken leg pieces
2 Chicken leg pieces
2 Chicken leg pieces
1 tablespoon Ginger garlic paste
1 tablespoon Ginger garlic paste
1 tablespoon Ginger garlic paste
as per taste Salt
as per taste Salt
as per taste Salt
0.5 lemon Lemon juice
0.5 lemon Lemon juice
0.5 lemon Lemon juice
0.5 cup Thick curd
0.5 cup Thick curd
0.5 cup Thick curd
1 tablespoon Coriander powder
1 tablespoon Coriander powder
1 tablespoon Coriander powder
2 teaspoons Roasted cumin powder
2 teaspoons Roasted cumin powder
2 teaspoons Roasted cumin powder
0.5 teaspoon Crushed ajwain (carom seeds)
0.5 teaspoon Crushed ajwain (carom seeds)
0.5 teaspoon Crushed ajwain (carom seeds)
0.25 teaspoon Turmeric powder
0.25 teaspoon Turmeric powder
0.25 teaspoon Turmeric powder
2 tablespoons Kashmiri red chili powder
2 tablespoons Kashmiri red chili powder
2 tablespoons Kashmiri red chili powder
0.5 teaspoon Garam masala powder
0.5 teaspoon Garam masala powder
0.5 teaspoon Garam masala powder
0.5 teaspoon Crushed red chilies
0.5 teaspoon Crushed red chilies
0.5 teaspoon Crushed red chilies
Red chili sauce
Red chili sauce
Red chili sauce
1 tablespoon Soy sauce
1 tablespoon Soy sauce
1 tablespoon Soy sauce
0.5 teaspoon Tandoori chicken masala
0.5 teaspoon Tandoori chicken masala
0.5 teaspoon Tandoori chicken masala
2 tablespoons Butter
2 tablespoons Butter
2 tablespoons Butter
2 Garlic cloves
2 Garlic cloves
2 Garlic cloves
2 Green chilies
2 Green chilies
2 Green chilies
a little Cumin
a little Cumin
a little Cumin
a few Mint leaves
a few Mint leaves
a few Mint leaves
a few Coriander leaves
a few Coriander leaves
a few Coriander leaves
Finely chopped coriander leaves
Finely chopped coriander leaves
Finely chopped coriander leaves
Equipment
Pan
Tips
Making cuts on the chicken helps the masala penetrate deeper and cook faster.
You can skip tandoori chicken masala if you prefer.
Serving with butter, chopped coriander, lemon, salad, and chutney enhances the flavor.