It is a lip-smacking dry chicken dish from the Indian subcontinent, and it happens to be that one dish that a party or gathering just cannot do without.
Wash the chicken and make 3-4 slits on each piece using a sharp knife.
Mix the ingredients for the first marinade and apply it nicely on the chicken legs.
Cover the bowl and refrigerate for 5-6 hours.
Add the ingredients for the second marinade in a bowl and coat the chicken with it.
Cover the bowl and refrigerate for another 4-5 hours.
Pre heat the oven to 180 degree C.
Set a dripping tray on the lower half of the oven.
Set a wire rack above the dripping tray.
Arrange the chicken on the wire rack and grill for 20 minutes.
Turn the chicken legs and again grill for 15-20 minutes, until they are done.
Bast the chicken with butter while grilling.
Remove from oven and brush with butter.
Sprinkle chaat masala on top.
Serve hot with lemon wedges and onion slices.
You can give a smoky flavour to the chicken by giving Dhungar to the ready tandoori Chicken.
Heat a piece of charcoal over direct heat until it is red hot. Keep the chicken pieces in a large bowl. Keep a small bowl in the centre and keep the hot coal in the small bowl.
Drizzle 1 tsp ghee over the coal and immediately close the lid of the large bowl.
Let the chicken absorb the smoke for 10 minutes. Serve.
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