Description
This Tandoori Leg Piece Recipe delivers juicy, smoky, and flavorful chicken marinated in a blend of yogurt, spices, and mustard oil, then cooked to perfection. Whether you bake, grill, air-fry, or pan-fry, this Indian classic is perfect for BBQs, family dinners, or special occasions!
Ingredients
For Marination:
- 6 chicken leg pieces
- 2 tbsp hung curd (thick yogurt)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp black pepper powder
- 1 tsp Kashmiri red chili powder (for natural red color)
- 1 tbsp mustard oil (or vegetable oil)
- ½ tsp salt (adjust to taste)
- ½ tsp chaat masala (optional)
- 1 tsp dried fenugreek leaves (kasuri methi, crushed)
Instructions
1. Prepare the Chicken:
- Make deep cuts in the chicken leg pieces for better marinade absorption.
2. First Marination:
- In a bowl, mix lemon juice, ginger-garlic paste, salt, and turmeric.
- Rub this mixture over the chicken and let sit for 15-20 minutes.
3. Second Marination:
- In another bowl, combine hung curd, red chili powder, Kashmiri chili powder, garam masala, cumin powder, black pepper, chaat masala, kasuri methi, and mustard oil.
- Coat the chicken well in this marinade.
- Cover and refrigerate for at least 4 hours (overnight for best results).
4. Cooking Methods:
Oven:
- Preheat oven to 200°C (400°F).
- Bake for 30-35 minutes, flipping halfway.
- Brush with butter for extra flavor.
Air Fryer:
- Preheat to 180°C (360°F).
- Cook for 20-25 minutes, flipping halfway.
Tandoor/Grill:
- Cook on a medium flame until charred and fully cooked.
Pan-Fry:
- Heat oil in a pan over medium heat.
- Cook chicken until golden brown on all sides, turning occasionally.
5. Final Touch:
- Brush with melted butter and sprinkle chaat masala before serving.
- Serve hot with mint chutney, onion rings, and lemon wedges.
Notes
- Spicier Option: Add extra chili powder or black pepper.
- Milder Option: Reduce chili powder and increase yogurt.
- Dairy-Free: Use coconut yogurt or cashew paste instead of curd.
- Authentic Smoky Flavor: Use the dhungar method with hot charcoal for a restaurant-style smokiness.
