Tandoori Chicken

Ingredients:

• Chicken Legs: 6
• Plain Yogurt: 1 Cup
• Lemon Juice: 1 & 1/2 tbsp
• Red Chili Powder: 1 tsp
• Onion: 1 Small
• Garlic Cloves: 3-4
• Ginger: 1/2 Inch
• Fresh Coriander Leaves: 1/2 Cup
• Garam Masala Powder: 1 tsp
• Kandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per Taste
• Salt To Taste

Procedure:

1. If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.
2. Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.
3. In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.
4. Make a fine paste of onion, ginger, garlic and coriander leaves.
5. In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.
6. Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.
7. Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.
8. Serve this hot tandoori chicken with sliced onion and lemon.

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