Home-made for Non Vegetarians from North India

     Home-made Tandoori Chicken in Oven

-Homely Chef

An oven is a tube-shaped earth stove that can arrive at temperatures up to 900°F and is many times used to cook meats, veggies, and bread. Ovens give food a wonderful smokey flavor that can't be accomplished while making real progress.

Even though there are many dishes cooked in ovens, it would be just plain wrong to pass up attempting the roasted meats the most popular of which is Tandoori Chicken. Tandoori Chicken is first marinated in yogurt and flavors for the time being and afterward given a smoky flavor when cooked in the mud broiler.

Tandoori Chicken is a well-known Indian subcontinent dish. Normally filled in as a tidbit/starter, it is likewise an extraordinary party or night nibble choice.

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Here's a recipe for tandoori chicken using chicken legs and the listed ingredients:

Ingredients:

• Four chicken legs, skin removed and slashed diagonally

• 1 tbsp dry fenugreek leaves (Kasoori Methi)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp red chili powder

• 1 tsp garam masala powder

• 1 tsp black pepper powder

• 1/2 cup plain yogurt

• 2 tbsp lemon juice

• 2 tbsp ginger garlic paste

• 1 tsp salt

• 2 tbsp refined oil

• 2 tbsp butter

• One piece of charcoal

Instructions:

1. In a large mixing bowl, add dry fenugreek leaves, turmeric powder, coriander powder, red chili powder, garam masala powder, black pepper powder, plain yogurt, lemon juice, ginger garlic paste, salt, and refined oil. Mix all the ingredients together to form a marinade.
2. Add the chicken legs to the marinade and use your hands to rub the marinade all over the chicken, making sure it is fully coated. Cover the bowl with plastic wrap and let it marinate for at least 2 hours in the freezer, or overnight for best results.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the marinated chicken legs on the sheet. Bake in the oven for 25-30 minutes, until the chicken is cooked thoroughly and golden brown.
4. While the chicken is cooking, prepare the charcoal. Place a piece of charcoal on a gas stove and heat it until it turns red hot. Carefully transfer the heated charcoal to a small steel or aluminum bowl and place the bowl on top of the cooked chicken.
5. Add the butter to the hot charcoal and cover the chicken and bowl with aluminum foil. It will create smoke and infuse the chicken with a smoky flavor. Let the chicken sit for 10-15 minutes to absorb the smoky flavor.

*Serve the tandoori chicken legs hot with your favorite side dishes, such as rice, naan bread, or salad. Enjoy!