Spicy Tandoori Chicken

Ingredients

Chicken legs or wings  (10 pieces)                                
Turmeric powder 1/2 tsp
Chilli powder 3 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Ginger-garlic paste 5 tsp
Curd 1/2 Cup
Rice powder 2 tbsp
Lemon juice 1 tsp
Salt 1 1/4 tsp
Oil to coat

Directions - How to make

Wash the chicken in running water. Chicken with skin tastes better for grilling. Make cuts on the chicken pieces with a knife.

Mix all the ingredients except the chicken and oil in a large bowl to form a nice thick paste. Apply the mixture evenly over the chicken pieces so that the paste gets into the cuts as well. Keep it in the refrigerator for 2-3 hours. Keeping it in the refrigerator overnight will let the masala get in even well.

Preheat the grill for 30 minutes on medium heat. Meanwhile place an aluminium foil on the grilling tray to avoid the dripping masala dirtying the pan. Apply oil on the grill to avoid sticking.

Place the marinated chicken pieces on the grill and then inside the grilling oven. Keep turning the pieces every 10-15 minutes so that its cooked evenly. Apply oil over the chicken pieces while turning every time. It might take upto 30 - 45 minutes. It depends on the kind of grill one uses for grilling. I have an electric oven which was kept open throughtout. I adjusted the heat from medium to high in between. If left carelessly it might even burn the chicken on top. Once its done, insert a fork to check if the inside is done. If the fork comes out clean without sticking, the tandoori chicken is ready. Serve with onions and a piece of lemon. Garnish with coriander leaves.


Note: Red colouring powder or saffron powder can also be used in the mixture to give it a typical Tandoori Chicken look.