Tandoori Chicken - from scratch
Author: 
Recipe type: appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Whole chicken legs skinned
  • ½ cup lemon juice
  • 1 tsp salt
  • 2 tbsp ginger garlic paste
  • 1 tbsp paprika
  • 1 tsp black pepper
  • ½ cup of hung yogurt
Dry roast and grind:
  • 4" stick of cinnamon
  • 2 tbsp cumin
  • 6 black cardamom pods
  • 1 tbsp aniseed
  • Orange food color (optional)
  • Oil for basting
Instructions
  1. Clean the chicken legs and make diagonal slits
  2. Marinade with lemon juice and salt for 30 minutes.
  3. Add ginger garlic paste to the chicken legs, turning them over till it's nicely covered.
  4. Rub in the dry roast powder and freshly cracked black pepper powder till all are well coated.
  5. Add food color.
  6. Refrigerate for 6-8 or more hours.
  7. Coat well with hung yogurt and refrigerate back for at 30 minutes or more.
  8. Wrap in aluminium foil and cook over charcoal or gas grill till the chicken is cooked through and the juices are running clear.
Note: Wrapping the chicken in foil locks in the moisture and prevents the meat from drying out.
To serve:
  1. Unwrap and place on direct grill and cook for another 10 minutes, 5 on each side till they look nicely browned. Spray or coat with oil to lock the moisture in and prevent the meat from drying out. This also enhances the flavor of the meat.
  2. Check the temperature, the interior should be 165 degree F.
  3. Sprinkle with lemon juice and serve hot with onion/tomato wedges.
Recipe by The Lady 8 Home at https://www.thelady8home.com/tandoori-chicken-from-scratch/