Chicken Tikka - Rosy Aunty

Recipe by Rosy Pinto

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:
  1. Wash the chicken legs and pat dry. Make slits on the chicken legs. Rub salt, lemon juice and set aside for 10 minutes.
  2. Beat yogurt and stir all the remaining ingredients into it and mix well.
  3. Rub yogurt mixture into chicken legs, making sure some of the mixture gets into the slits
  4. 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:
  1. Line a baking tray with silver foil and grease with 1 tbsp of oil
  2. 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)
  3. ENJOY!
Notes:
  • Instead of chicken legs, you can use other parts of chicken or even boneless chicken pieces