TANDOORI CHICKEN | Tandoori chicken with no oven! CHICKEN RECIPE EASY AT HOME!

#how to make Tandoori chicken
Ingredients for # tandoori-chicken
Three whole chicken legs (around 500 grams)
Marinade:
3 tbsp. curd or yogurt
5 tsp of Kashmiri chili powder
1/2 tsp. cumin powder
1/2 tsp of garam masala powder
1/2 teaspoon cardamom powder
1 teaspoon of salt
3 tsp of ginger garlic paste
3 tbsp Kasuri Methi
2 tsp lemon juice
3 tablespoons of oil
2 tablespoons butter or oil
1/2 tbsp ghee for infusing smoke
#Preparation:
1. Wash and Pat Dry Chicken Legs:
- Ensure the chicken legs are cleaned and dried thoroughly.
2. Make Slits:
- Create 3 or 4 slits on the thigh portion and 2 sides of each chicken leg. This helps the marinade penetrate and flavors infuse
#Marination:
1. Prepare Marinade:
- In a bowl, combine all marinade ingredients thoroughly
2. Coat Chicken:
- Add the chicken legs to the marinade, including inside the slits.
3. Marinate:
- Cover the bowl and refrigerate , preferably overnight, to allow the flavors to meld.
#cookingprocess :
1. Heat Oil:
- Heat 2 tbsp of oil in a pan or tawa.
2. Fry Initial Side:
- Place the marinated chicken legs in the pan, ensuring they are coated with marinade. Do not discard excess marinade.
3.Initial Roasting:
- Cook on low heat for about 5 minutes, then flip and cook another 5 minutes on low heat.
4. Basting:
- Flip the chicken legs again and apply the oil in pan only. Continue cooking on low heat for 5 minutes.
5. Continue Cooking:
- Flip again, apply with remaining oil,and cook for another 5 minutes on low heat. Repeat this process, ensuring chicken is cooked thoroughly and basted with butter/oil.
6. Tenderizing:
- Continue cooking and basting until chicken legs are tender and fully cooked. Ensure they are cooked through but not overcooked.
7.charcoal smoke
- Heat a small piece of charcoal until it starts glowing red on a gas stove.
- Place a small steel bowl in the center of the pan
- place the hot charcoal into the bowl and immediately pour a 1/2 tsp ghee over it.
- immidietly cover the pan to trap the smoke. Let it infuse for about 10 to 15
- Remove the charcoal carefully and serve the Tandoori Chicken Legs as a starter or appetizer.

[@ThePlate]

Looks tempting. Nice sharing.

[@TasteTherapy4u]

@@ThePlate Thank you so much

[@Bingbingbingmukbing]

Wow😋

[@TasteTherapy4u]

Thank you

[@BeingLazyDG]

Tasty

[@TasteTherapy4u]

@@BeingLazyDG Thank you

[@Sumadryfruits]

❤

[@SA-hs1vh]

Thank you