Tandoori Chicken

Name: Tandoori Chicken
Ingredients: 2 chicken leg pieces; 1 tablespoon ginger-garlic paste; 1/2 teaspoon turmeric powder; Salt to taste; 1 tablespoon red chili powder; 2 –3 tablespoons plain yogurt; 1 tablespoon coriander powder; 1/2 teaspoon cumin powder; 1 tablespoon garam masala; Salt to taste; 1 tablespoon red chili powder; 2 –3 tablespoons cornstarch

Neeta kamble @neetakamble_21155878

Pune

Tandoori Chicken

Neeta kamble @neetakamble_21155878

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Ingredients

2chicken leg pieces
1 tablespoonginger-garlic paste
1/2 teaspoonturmeric powder
Salt to taste
1 tablespoonred chili powder
2–3 tablespoons plain yogurt
1 tablespooncoriander powder
1/2 teaspooncumin powder
1 tablespoongaram masala
Salt to taste
1 tablespoonred chili powder
2–3 tablespoons cornstarch

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Steps

1

Thoroughly clean and wash the chicken leg pieces, pat them dry, and make shallow cuts on them with a knife.
2

Rub the chicken legs well with turmeric powder, red chili powder, salt, and ginger-garlic paste. Let them marinate in the refrigerator for 1–2 hours.
3

Take the chicken legs out of the fridge. Add yogurt, coriander powder, cumin powder, garam masala, red chili powder, salt, and cornstarch. Mix well and coat the chicken legs evenly. Marinate in the refrigerator for another 2–3 hours.
4

Pour 1 cup (about 240 ml) of water into a pressure cooker. Place a container inside the cooker, then set a rack or trivet on top of the container. Arrange the marinated chicken legs on the rack. Close the lid and cook for 3 whistles.
5

Once the cooker has cooled, remove the chicken legs and insert skewers into them. Heat a piece of charcoal on the stove, then grill the chicken legs over the flame until slightly charred. Serve hot with lemon wedges and sliced onions.