Ingredients:
Chicken – 2 full leg pieces, skinned
Ginger – 1 inch size, finely chopped
Garlic – 3 cloves, finely chopped
Onion – 1, medium size, finely chopped
Cloves – 2
Cinnamon – ¼- inch stick
Lemon juice – 1 tablespoon
Salt – 1 teaspoon
Yogurt/curd – 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar – 1 teaspoon
Red chilli powder – 1 teaspoon or as needed to make it more hot
Cummin powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Coriander powder – 1 teaspoonTurmeric powder – ¼ teaspoon
Nutmeg powder – ¼ teaspoon (optional)
Paprika powder – 1 teaspoon (optional)
Chicken – 2 full leg pieces, skinned
Ginger – 1 inch size, finely chopped
Garlic – 3 cloves, finely chopped
Onion – 1, medium size, finely chopped
Cloves – 2
Cinnamon – ¼- inch stick
Lemon juice – 1 tablespoon
Salt – 1 teaspoon
Yogurt/curd – 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar – 1 teaspoon
Red chilli powder – 1 teaspoon or as needed to make it more hot
Cummin powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Coriander powder – 1 teaspoonTurmeric powder – ¼ teaspoon
Nutmeg powder – ¼ teaspoon (optional)
Paprika powder – 1 teaspoon (optional)
Procedure:
Blend ginger, garlic, onions, cinnamon, salt, and cloves to a smooth wet paste and keep aside. Mix all the spice powders – red chilli, cummin, black pepper, coriander, turmeric, nutmeg, and paprika. Heat a pan, pour in the spice mix and roast for a minute on high heat. Combine the wet and roasted spice mixtures and spread all over the chicken pieces. Spinkle the vinegar and pour over the yogurt. Marinate the chicken pieces in this marinade covered for a minimum of 2 hours in a refrigerator, the more the better for a delicious flavor (if possible marinate it covered overnight). If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring it to room temperature.
Preheat the oven to 375 degree F, place the chicken on the low rack, and cook for 20-25 minutes. Then, turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and get a golden brown color. Adjust the timings accordingly as needed. If chicken pieces are getting dry, you may baste it with a little butter or ghee. Alternatively you may also broil the marinated chicken pieces over an electric or charcoal grill.
Garnish the tandoori chicken with sliced onion rings, tomatoes, lemon wedges, and/or finely chopped coriander leaves
