Tandoori Chicken:
Ingredients:
- 6 to 7 tsp yogurt
- 2 whole chicken legs
- 3 tsp ginger garlic paste
- 3 tsp red chilli powder
- 2 tsp shah jeera powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- few drops of red food colour
- 5 tsp lemon juice
- salt to taste
- oil
For garnish:
- 1 medium onion cut into rings
- 1/2 cup mint leaves chopped
- sliced lemon
Procedure:
First of all prick the chicken all over with a fork. Then, using a sharp knife cut slashes in the flesh of chicken to allow the marinade to penetrate in it.
Mix the chicken with all the ingredients except oil in a glass bowl and keep it in the refrigerator to marinate for 5 to 6 hours.
Preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve hot with onions, mint leaves and a slice of lemon.
