Tuesday, 11 September 2012


Take big chicken leg pieces and make cuts all over the meat, make deep cuts. Take two tbspn lemon juice, salt and red chilly. Make a paste out of it, rub this paste nicely all over the chicken, specially inside the cuts we made. Leave it aside for 15-20 minutes.

Preparing the main marination. [for two chicken legs]

1.Tablespoon thick curd
2. Ginger paste: 1/2 tsp
3. Garlic paste : 1/2 tsp
4. Coriander powder: 1/2 tsp
5. Kashmiri red chilly :1 tsp
6. Black pepper : 1/2 tsp
7. Garam masala : 1 tsp
8. Cumin powder: 1/4 tspn
9. Tandoori chicken masala: 1 tsp
10. Cardamom powder: 1/4 tsp
11. Lemon juice: 3 tbsp
12. Salt to taste

Make a thick paste out of all the above ingredients and marinate chicken leg pieces and place it freezer for around one hour. You can also prepare it and marinate it overnight in freezer covering in a tight ziplock packet.[the more time you marinate, the more tastier is the result!]

Cooking the tandoori chicken

After marinating, place it in preheated oven for around 30 minutes at 200 degree C, [In case you dont have a oven you can also fry it] once done, take some oil in a pan and sizzle it for 10-15 mins on low flame, usually when we use over, the marination is left uncooked, slightly frying in little oil, will cook that and enhances the taste as well. Thats it your home-made tandoori chicken is ready! —


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