- Level
- easy
- Prep Time
- 24 h 15 m
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- First Marinade
- 8
- Skinless chicken legs
- 4 lb
- 2 tbsp
- Garlic ginger paste
- 2 tbsp
- Kashmiri chili powder
- 2 tbsp
- Lemon juice
- 1⁄2 tsp
- Salt
- Second Marinade
- 1 cup
- Plain yogurt
- ½ cup
- Mustard oil or vegetable oil
- 1 tbsp
- Garlic ginger paste
- 1 tbsp
- Kashmiri red chili powder
- 1 tsp
- Ground coriander
- 1 tsp
- Garam Masala
- 1 tsp
- Ground cumin
- ½ tsp
- Salt
- ½ tsp
- Pepper
Directions
Step 1
In a bowl, combine the first marinade ingredients; garlic ginger paste, Kashmiri chili powder, lemon juice and salt, set aside. Pat chicken legs dry, using a sharp knife make deep cuts into the chicken legs. Add chicken to marinade, rubbing marinade into the chicken. Cover and refrigerate 1 hour.
Step 2
Meanwhile, combine the second marinade ingredients; yoghurt, oil, garlic ginger paste, Kashmiri chili powder, coriander, garam masala, cumin, salt and pepper. Set aside. When ready, transfer chicken to second marinade, rubbing the marinade into the chicken. Cover and refrigerate 7-8 hours, up to 24 hours.
Step 3
Remove chicken from the marinade and let sit covered at room temperature while preheating your BBQ at medium high heat, about 400°F (204°C).
Step 4
Grill tandoori chicken for 22-25 mins, turning occasionally and basting with ghee if desired, to an internal temperature of 165°F (74°C).
Step 5
Let the tandoori chicken rest 3-5 mins before serving.
Tip
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