Chicken Tandoori

 Chicken Tandoori

Ingredients:

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin (zeera)
1 teaspoon ground turmeric
1 teaspoon cayenne (kutti laal mirch)
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Preparationof masala:

Cook all the spices on medium heat in a pan; the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool them completely and grind all these ingredients well in a powdered form.

 Chicken marination one day before:

Cut the chicken with deep slashes (to the bone)  in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and  leave to rest for 24 hours in the fridge.

Preparation of grill:

Prepare the grill with one side quite hot, and the other side cooler one. If using charcoals, maintain the heat (it shouldn't be too hot). If you are using a gas grill, keep half burner off.

Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

Cooking:

Take the chicken out of the marinade and start cooking. First cook it on full heated grill for 5 minutes (keep it under cover). After it, shift the chicken to the cooler side, and cook for more 20-40 minutes (again under cover).

Let it cook, until chicken gets brown.

When chicken has become juicy and been cooked well. Take it out in a dish and garish with coriander and mint leaves and sliced lemons.

Serving:

Serve with naan/chapatti & mint sauce.