🔥 Why You’ll Love This Recipe
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Full of rich, aromatic Indian spices
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Perfectly juicy inside with a charred, smoky exterior
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Uses simple ingredients
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Great for family dinners, parties, or festive occasions
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No tandoor needed – just your oven or stovetop!
🛒 Ingredients You’ll Need:
| Ingredient | Quantity |
|---|---|
| Chicken leg quarters | 2 large pieces |
| Thick yogurt | ¾ cup |
| Ginger-garlic paste | 1.5 tablespoons |
| Kashmiri red chili powder | 1.5 teaspoons |
| Coriander powder | 1 teaspoon |
| Cumin powder | ½ teaspoon |
| Turmeric powder | ½ teaspoon |
| Garam masala | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Salt | As per taste |
| Mustard oil (preferred) | 1 tablespoon |
| Optional: red food color | A pinch |
| Fresh coriander & lemon | For garnish |
👨🍳 Step-by-Step Cooking Instructions
1️⃣ Prepare the Chicken
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Wash and pat dry the chicken leg quarters.
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Use a knife to make deep slits (3–4 per piece). This helps the marinade seep inside and cook evenly.
2️⃣ Make the Marinade
In a large bowl, mix the following:
Yogurt + Ginger-garlic paste + Spices + Lemon juice + Mustard oil + Optional color
Mix well to form a thick, flavorful paste.
3️⃣ Marinate the Chicken
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Rub the marinade generously over the chicken, making sure it goes into the cuts.
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Cover and refrigerate for at least 4 hours – preferably overnight.
4️⃣ Cook the Chicken
✅ Oven Method:
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Preheat to 200°C (400°F)
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Bake for 35–40 mins, turning halfway
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Broil for last 3–5 mins to get a charred finish
✅ Grill/Pan Method:
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Use grill pan, medium flame
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Turn occasionally, cook for 25 mins or until fully cooked
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Brush with butter for extra flavor
🌿 Garnishing & Serving Tips
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Sprinkle chopped coriander
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Serve with lemon wedges, onions, or mint chutney
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Pair with naan or rice for a full meal
💡 Chef Tips:
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Use mustard oil for authentic tandoori flavor
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Cut deep slits to help marinade penetrate
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Broil/torch the chicken for smoky edges
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Marinate overnight for best taste
