Roasted Chicken
This recipe does not require a tandoor or a grill but can be prepared on our regular gas stove and yet gives you the same taste of roasted tandoori chicken.
Ingredients:
500gms or 2 chicken legs,
2 tsp ginger-garlic paste,
Few drops of red food color,
4-5 tsp tandoori masala or garam masala,
3 tbsp thick yogurt,
1 tsp shahjeera,
Salt to taste,
Oil for frying.
Method:
Make slits into the chicken legs so that the marinade penetrates well into them. In a bowl mix together yogurt, ginger-garlic paste, tandoori or garam masala, salt and marinate the chicken properly. Put this marinade into the slits that are made. Marinate the chicken for at least 2 hours in the refrigerator, the more the better. But always keep the marinated chicken in the refrigerator. For best results marinate overnight. While preparing, heat a non-stick pan, add 2 tbsp oil and place the marinated chicken legs. Cover and cook for 10 minutes on medium-low flame. Then uncover, turn the chicken to the other side, cover and cook for 10 more minutes. Continue this process till chicken is cooked. Then uncover and let it be on flame till the masala starts turning reddish brown. Keep turning, so that the chicken does not burn. Heat a tbsp of oil in a small saucepan and add shahjeera to it. Put of the flame and pour this over the chicken legs equally. Use a spoon to coat each leg well. Then turn off the flame. Cut out 2 2″ inch stripes of aluminum foil. Cover the narrow end of the each leg with a strip to coat it. Then put on a small flame, hold this foil coated portion of the leg and hold on the flame, keep rotating to roast it well from all the sides. When done, place into a serving plate, sprinkle some chaat masala, place some onion rings, sliced tomatoes and sliced cucumber in the plate and serve.
