Directions
- 1Make cuts on the chicken leg pieces.
- 2Apply ginger garlic paste, salt, and lemon juice evenly on the chicken.
- 3Cover the chicken and let it marinate for 30 minutes.
- 4In 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.
- 5Apply this second marinade mixture thoroughly over the chicken, ensuring it gets into the cuts.
- 6Marinate the chicken for another 30 minutes.
- 7Melt 2 tablespoons of butter in a pan.
- 8Place the marinated chicken leg pieces in the pan on high flame for 2 minutes.
- 9Flip the chicken 2-3 times while cooking on high flame until the masala dries up and the chicken turns golden.
- 10Cover the pan and cook the chicken on very low flame for 15 minutes.
- 11While the chicken cooks, prepare the chutney: blend thick curd, garlic cloves, green chilies, a little cumin, mint leaves, coriander leaves, and salt.
- 12Remove the lid from the chicken and if there is any extra water, increase the flame to dry it out.
- 13Once cooked, char the chicken leg pieces directly over an open flame for a smoky flavor and tandoori color.
- 14Serve 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
- 1 tablespoon Ginger garlic paste
- as per taste Salt
- 0.5 lemon Lemon juice
- 0.5 cup Thick curd
- 1 tablespoon Coriander powder
- 2 teaspoons Roasted cumin powder
- 0.5 teaspoon Crushed ajwain (carom seeds)
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 0.5 teaspoon Garam masala powder
- 0.5 teaspoon Crushed red chilies
- Red chili sauce
- 1 tablespoon Soy sauce
- 0.5 teaspoon Tandoori chicken masala
- 2 tablespoons Butter
- 2 Garlic cloves
- 2 Green chilies
- a little Cumin
- a few Mint leaves
- a few 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.
Related recipes
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m
Super Easy Hyderabadi Chicken
Indian · Drink45m
Coconut Shrimp Curry
Indian · Drink
Kali Mirch Paneer
Indian · Drink10m
Greek Chicken Bowl
Indian · Drink
Easy Dal
Indian · Drink20m
Vendakkai Peanut Fry
Indian · Drink12m
Optimized Turmeric and Ginger Shots
Indian · Drink
Coconut Chickpeas
Indian · Drink