- Prep: 2 hours
- Cook: 30 min
- Yield: 2 servings
Ingredients
2 chicken legs
oil to taste
10 gm Kashmiri red chilli powder
5 ml lemon juice
Salt to taste
100 gm yoghurt
5 gm ginger paste
5 gm garlic paste
5 gm garam masala
10 gm chaat masala
Directions
1. Prepare a marinade with half ginger garlic paste, Kashmiri red chilli powder, salt and lemon juice.
2. Dip the chicken leg in marinade, and mix well. Keep it aside for 1 to 2 hours.
3. For the marinade, tie up yoghurt in a piece of muslin and hang it over a bowl for fifteen to twenty minutes.
4. Remove the thick yoghurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons of oil.
5. Rub this mixture over the chicken leg and marinate for 3 to 4 hours in a refrigerator.
6. Place the chicken leg onto a skewer and cook in a moderately hot tandoor (clay oven) or a preheated oven at 200°C for 10 to 12 minutes, or until almost done.
7. Baste chicken leg with a little oil and cook for another 4 minutes. Remove and set aside.
8. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
