- Chicken leg whole 4-5 pieces or Chicken breast or thighs(cooking time will vary as the breast will cook faster than the leg whole)
- 1/2 cup plain yogurt
- 1/2 tbsp Ginger Garlic paste
- 1 lemon
- Salt to taste
- Black pepper as per taste
- 1 tsp chicken masala or curry powder
- 1 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp carom seeds
- 2 tsp crushed fenugreek leaves
- 1 tsp mustard oil ( optional. It gives color and a typical clay ovens aroma of coals)
- Few drops of orange food color. ( I don’t prefer to use it, I use mustard oil instead of color )
- Wash the chicken legs. Let the water drain.
- Then create 2 slits on each side of the leg. The knife should touch the bone which means the slit is nice deep and big. Deep slits help the marinade to penetrate into the chicken.
- Squeeze lime into the bowl and add salt to it. Mix well till salt dissolves.
- Now apply this mixture to the leg piece, one at a time. Pour few drops into the slits. Massage evenly on both leg sides.
- Keep chicken aside for few minutes.
- By the time mix the rest of ingredients in curd and blend well.
- Pour the marinade over chicken pieces and massage the paste into the slits and on both sides well.
- Keep the chicken in fridge for some time. The longer the time of marination, better the flavor is.( Sometimes I don’t get time for longer marination, So I have tried cooking after 15 mins only. Then also, It tasted good! )
- Pre heat oven on 150 C.
- Place the chicken pieces on the grilling tray.
- Remember to place a baking tray under grilling tray for first few mins to avoid dripping of marination on the oven base.
- If chicken is to be cooked on baking tray, then line it with aluminium foil or spray any kind of cooking oil on it before placing chicken on it.
- Allow it to cook for 15 mins on 225 C , then decrease the temperature to 175 C for next 10 mins.
- In between baste it with left marinade using a spoon or brush.
Don’t worry if the juices around the chicken starts burning. It has to burn on extreme temperature.
- After the time is over pull the tray out and let it cool slightly. If it is stuck to the foil, no problem. Take out slowly, it will still be safe.
- That’s it, lip-smacking chicken is ready to serve
- Wrap the bone part with small piece of aluminum foil to give a gourmet look. Serve it with sliced onion, green chili, lime/lemon wedges and a spicy green chutney.
Note: Temperature settings in oven varies from place to place. In some ovens 250 C is maximum. This chicken can also be cooked in small OTG’S(oven, toaster, grille). In that case set it to maximum and you might feel the need to bake it little longer. But watch out the chicken, it shouldn’t be burnt and it shouldn’t be dry. Best Tandoori Chicken should be little hard on the outside like a crust basically and soft and juicy from inside. So when that consistency is reached, turn off the oven.