Avocado Salsa
- hot
- 41.1KViews:
- 4 chicken legs, skinned and trimmed
Marinade
- 1 tbsp mustard oil / rapeseed oil
- 1 large lemon
- 4 cloves garlic, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, finely chopped
- 200ml Greek yoghurt
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin seeds, crushed
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp dried fenugreek leaves.
Garnish
- Handful of coriander with chopped lemon wedges
Method
- Once skinned and trimmed, slash the flesh on the legs twice, diagonally, down to the bone.
- Blend the garlic, ginger, chilli in a pestle and mortar.
- Place the chicken in a dish and stir in the blended ingredients. Pour on the lemon juice and the mustard oil.
- In a separate dish, mix the remaining ingredients (salt, garam masala, ground cumin seeds, Kashmiri red chilli powder, dried fenugreek leaves) with the yoghurt to create a paste. Add this yoghurt paste to the chicken and massage into the meat using your hands.
- Cover, refrigerate and leave for at least 30 minutes, but the longer the better. Heat the oven to 200oC.
- Transfer the marinated chicken to an oven tray and cook for about 30-40 minutes. The chicken should be tender and a little charred, which helps give the smokey flavour. Even better, you can cook this on the barbecue!
Served with
I always have this chicken recipe as a starter with a green salad. The one thing you have to have with this tandoori chicken is raw onions that have been soaked in salted water, drained and then drenched in lemon juice.
rardHar
reply