Tandoori Chicken (Made with Chicken Legs)

by | Oct 22, 2024 | Main Course

Category: Main Course
Serving Size: 2-3
Difficulty level: Moderate

Ingredients

  • 4 chicken quarters (drumstick and thigh)
  • 2 tbsp Tandoori Chicken Masala Add to Cart
  • 2 tbsp ginger-garlic paste
  • 1 tsp cumin seeds Add to Cart
  • 10-12 fresh curry leaves (dry leaves can also be used) 
  • ⅓ cup yogurt of your choice
  • 3 tbsp fresh lemon juice
  • ½ cup freshly chopped cilantro (reserve some for garnish)
  • Salt to taste
  • 4 tbsp oil of your choice
  • 1 tbsp butter or ghee (optional)

Directions

  1. Clean the chicken legs and wash them thoroughly.
  2. Allow them to drain for a few minutes, then pat them dry.
  3. Combine the Tandoori Chicken Masala, garlic-ginger paste, yogurt, and lemon juice. Marinate the chicken for at least 30 minutes (2 hours is ideal).
  4. Heat the oil in a non-stick pan. Add the chicken and cook covered for about 7-10 minutes on each side over medium heat.
  5. If there is excess water in the chicken, increase the flame to high and cook until the chicken turns brown on both sides.
  6. Stir in the cilantro and mix well.
  7. Taste the dish and adjust the salt if needed.
  8. Garnish with the remaining cilantro. Serve with naan or your choice of bread or stir-fried vegetables. Enjoy.

Smoking Technique (Optional)

  1. Tear a square piece of foil paper and fold it twice to form a smaller square. Fold the corners to create a bowl-like shape.
  2. Burn a piece of charcoal on the stove until it turns red hot on both sides.
  3. Place the mini fowl bowl in the center of the chicken dish. Add the hot charcoal to the foil bowl.
  4. Pour a tablespoon of oil or butter over the hot charcoal and immediately cover the dish tightly with a lid to trap the smoke.
  5. Leave it covered until the smoke dissipates.
  6. You are done. Enjoy.

Note: If you don’t have cumin or curry leaves, you can use toasted coarsely ground cumin from the Stand Alone Spice category. Similarly, you can use dried curry leaves. Add these ingredients a few minutes after adding the chicken. This recipe can be made with either an Authentic Indian Spice Blend or an Expedition Spice Blend. Indian cooking is about intuition, not precision—so feel free and adjust the spices as needed.