Recipe by Rosy Pinto
3/4 tsp salt
3 tbsp lemon juice
1/3 cup yogurt
1 tsp Kashmiri chilli powder
2 tsp garlic (crushed)
1/4 tsp cinnamon powder
1/4 tsp basil powder
1/2 tsp pepper powder
3 tbsp oil
2 tsp ginger (crushed)
1/2 tsp turmeric powder
1/4 tsp nutmeg powder
1/2 tsp garam masala powder
1 tsp tandoori masala powder
1-2 tsp fresh coriander (for garnishing)
lemon slices (for garnishing)
Steps:
Marinade:
*This can be shallow fried in a pan or baked and served hot with a garnish of coriander leaves and lemon slices.
Baking:
Ingredients:
6 chicken legs (skinned)3/4 tsp salt
3 tbsp lemon juice
1/3 cup yogurt
1 tsp Kashmiri chilli powder
2 tsp garlic (crushed)
1/4 tsp cinnamon powder
1/4 tsp basil powder
1/2 tsp pepper powder
3 tbsp oil
2 tsp ginger (crushed)
1/2 tsp turmeric powder
1/4 tsp nutmeg powder
1/2 tsp garam masala powder
1 tsp tandoori masala powder
1-2 tsp fresh coriander (for garnishing)
lemon slices (for garnishing)
Steps:
Marinade:
- Wash the chicken legs and pat dry. Make slits on the chicken legs. Rub salt, lemon juice and set aside for 10 minutes.
- Beat yogurt and stir all the remaining ingredients into it and mix well.
- Rub yogurt mixture into chicken legs, making sure some of the mixture gets into the slits
- Cover and allow it to marinate for about 3 to 4 hrs
*This can be shallow fried in a pan or baked and served hot with a garnish of coriander leaves and lemon slices.
Baking:
- Line a baking tray with silver foil and grease with 1 tbsp of oil
- Place the chicken legs on it and pour the remaining 2 tbsp of oil on the chicken and bake in a moderately hot oven for about 20 to 25 minutes or until tender (pull out the tray to turn the legs around once or twice)
- ENJOY!
- Instead of chicken legs, you can use other parts of chicken or even boneless chicken pieces