Name: Tandoori Chicken recipe by Shashikala Teggi at BetterButter
Prep time: 140 min
Cook time: 35 min
Total time: 175 min
Yield: 3
Ingredients: Chicken legs 6 numbers; Lemon juice 1 tbsp; RED CHILLI POWDER 1 TBSP; Kashmiri Red Chilli powder 1 tbsp; coriander powder 1 tbsp; Jeera powder 1 tsp; Turmeric powder 1tsp; Kasoori Methi 1 tsp; Garam masala 1 tsp; Ginger paste 1 tbsp; Garlic paste 1 tbsp; Kabab masala 1 tsp (optional); Pepper powder 1/2 tsp; oil 2 tbsp; Yogurt 6 tbsp; Salt to taste

Ingredients Serving: 3

Chicken legs 6 numbers
Lemon juice 1 tbsp
RED CHILLI POWDER 1 TBSP
Kashmiri Red Chilli powder 1 tbsp
coriander powder 1 tbsp
Jeera powder 1 tsp
Turmeric powder 1tsp
Kasoori Methi 1 tsp
Garam masala 1 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Kabab masala 1 tsp (optional)
Pepper powder 1/2 tsp
oil 2 tbsp
Yogurt 6 tbsp
Salt to taste

Instructions

For the marination, clean and cut 2 or 3 long slits on each piece. Apply salt, chilli powder and lime juice all over the chicken and refrigerate to marinate it for 20 mins.
For the second marination, mix all the dry spices, ginger paste, garlic paste, 1 tbsp oil to a smooth paste and add salt as per your taste to the paste and mix it well with yogurt. Apply it all over the chicken making sure to apply well between all the slits and inside. Refrigerate it for the second marination for at least 1-2 hrs, for better results marinate it overnight.
Preheat the oven to 218 degrees celsius. Place all the legs on the tray and apply oil all over the chicken legs and cook for 15 minutes, take the tray out from the oven, flip all the legs again and cook it for 15-20 minutes till the chicken is tender.
Remove from the oven and serve it hot with lime and onion.

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