TANDOORI CHICKEN

Recipe source: Suja -Kitchen corner Try it
You can find the original recipe here

Ingredients

1. Chicken leg/thigh pieces-4 nos
2. Oil-4 tsp

First marinade

1. Kashmiri chili powder-3/4 tsp
2. Ginger garlic paste-1 1/2 tsp
3. Lime juice-1/2 tsp
4. Salt to taste  

Second marinade

1. Gram flour-3 tsp
2. Ajwain seeds/carom seeds-1 pinch
3. Cloves-3 nos
4. Cinnamon stick-1`” piece
5. Cardamom- 3 nos
6. Nutmeg- 1 pinch
7. Fennel seeds- 1/2 tsp
8. Kashmiri chili powder- 2tsp
9. Coriander powder-1/2 tsp
10. Mustard powder-3/4 tsp
11. Kasoori methi-1/3 tsp
12. Yogurt-1/2 to 3/4 cup

Method

• Combine all the ingredients for first marinade and keep aside.
• Make 3 to 4  deep slashes( to the bone ) on the chicken leg/thigh pieces and apply the first marinade and keep aside for 1/2 an hour.
• Meanwhile to prepare the second marinade ,heat 2 tsp oil in a pan,reduce the flame to low and add gram flour and  ajwain seeds.Roast for a minute or until it is fragrant.(Make sure you stir this continuously while roasting ,or else it might get burnt).Switch off the stove and allow it to cool.
• Dry roast cloves,cinnamon,cardamom and fennel seeds until fragrant and grind to form a fine powder.
• Combine the roasted gram flour and  masala powder with the rest of the ingredients for the second marinade.
• Apply this marinade on to the chicken pieces and refrigerate for at least 5 hours.
• Preheat oven to 450 deg F and place the chicken pieces on a greased baking tray.
• Bake for 10 minutes and turn over and bake for another 10 minutes.
• Now reduce the heat to 250 deg F  and bake for another 10 to 15 minutes.

Enjoy!!