Tandoori Chicken

Tandoori Chicken, marinated in yogurt and spices is often served as
an appetizer. You can always find this in a buffet spread. I remember making this often when we lived in Michigan for all get-together and parties. It's an easy recipe with no mess and was loved by everyone.   My mom says always use your hands to mix the masala to the chicken as this makes the chicken more tender.
It tastes much better when cooked in a traditional tandoor oven. I make it in a conventional oven by broiling. Back in India, I used to cook on fire just for the char, on a gas stove, but needs extra caution not to spill any juice on the burner. 

Preparation Time: 10 mins |Cooking Time: 40 mins |Serves: 4

Ingredients:

Chicken leg pieces  - 10 nos
Yogurt (thick) - 2 tbsp
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Chilli powder - 2 tsp
Lemon juice - 1 tsp
Red color (optional) - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method:

• Clean, wash and dry the chicken. You can pat it with a paper towel to remove the extra water.

• Slit the chicken pieces.

• Add turmeric, ginger garlic paste, lemon juice, and salt.

• Add chili powder, curd, color powder(optional).

• Mix thoroughly using your hands as a massage, this makes the chicken tender and juicy.

• Make sure the masala gets into the slits.

• Add 2 tsp oil.

• Place it in an oven-safe dish.

• Broil for 15 to 20 mins.

• Turn side after 20 mins and broil again for another 20 mins.

• Add onion capsicum after 10 mins. This step is completely optional.

• Serve with mint chutney, onions, and lemon.