Make tandoori chicken on your oven! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. It was traditionally made in a clay oven or Tandoor, but since the modern homes do not have clay oven anymore, my recipes show you how to make it in an oven, air fryer, or in a pan over the stove-top.
Ingredients
4 Chicken Legs with Thighs
1 tsp Salt
2 tsp Lemon Juice
2 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder
2 tbsp Hung Curd
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Black Pepper Powder
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
2 tbsp Oil
1 tsp Lemon Juice
1 tbsp Kasuri Methi
1 tsp butter
Instructions
Wash the chicken and make 3-4 slits on each piece using a sharp knife.
Mix the ingredients for the marinade and apply it nicely on the chicken legs.
Cover the bowl and refrigerate for an hour.
Set a dripping tray on the oven.
Set a wire rack above the dripping tray.
Arrange the chicken on the wire rack and set time for 30 minutes in Micro + Convection mode
Turn the chicken legs and again in between 15 minutes, until they are done.
Bast the chicken with butter while grilling.
Remove from oven and brush with butter.
Serve hot with lemon wedges and onion, cucumber slices.
Nutrition Facts
Calories 817
Fat 67g
Cholesterol 276mg
Sodium 1492mg
Potassium 628mg
Carbohydrates 7g
Protein 45g
Calcium 69mg
Iron 3.3mg
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