Course Appetizer, Brunch, Dinner, Main Course, Side Dish
Cuisine Indian, North Indian
Servings 2people
Calories 141kcal
Equipment
Oven/grill/barbecue/griddle pan
Ingredients
2chicken legs (with the thighs)*roughly 200g
1tbspwhite pepper powder
2tbsplime juice
1tspginger paste
1tspgarlic paste
2tspchaat masala
salt to taste
For the marination
1tbsppoppy seeds
2-3green chilisoptional
4tbspGreek yoghurthung curd
2tspgaram masala powder
1tspcoriander powder
1tspkasuri methidried fenugreek leaves
1tbspfresh coriander leaveschopped
4tbspfresh cream
1tspcorn starch
For the mint chutney
1cupfresh mint leaves
½cupfresh coriander leaves
½inchgingerchopped
1tspcumin seeds
4-5tbspyoghurtwhisked
1tspchaat masala
2-3green chilis
salt to taste
Instructions
Clean and pat dry the chicken legs and make a few gashes on it. Rub the salt, pepper, lime juice, ginger and garlic pastes on them well. Keep aside for 15-20 minutes
Soak the poppy seeds with the chilis (if using), in 2 tablespoons of water, for 30 minutes
Grind it to to smooth paste with the same water in a blender/mixer
Add all the marination ingredients in a bowl, with the poppy seeds paste and mix well**
Apply this on the chicken pieces well and massage. Keep this to marinate, in the fridge, overnight or at least for 2 hours
Pre-heat your oven to 180°C. Place the chicken legs on a baking tray, spray some cooking oil on them and grill it n the oven for 10-12 minutes on each side
To make the mint chutney
Add all the ingredients for the chutney in a blender/mixer jar and make a smooth paste of it using 3-4 tablespoons of water
Add this to the whisked yoghurt and mix well
Keep it in the refrigerator until serving
Serve the malai (creamy) chicken tandoori, sprinkled with chaatmasala along with the mint chutney and salad. Enjoy!
Notes
*You can use any cut of the chicken or even boneless pieces
**If using cheese, add it in this step along with the other ingredients