tandoori chicken recipes

 This recipe for crispy and quick tandoori chicken is made with Greek yogurt, lime, garlic, and garam masala in a simple marinade that you will love.

INGREDIENTS:

CHICKEN:

1. 4 medium Chicken leg quarters (chicken drumsticks and thighs connected)

MARINADE:

1. 1 cup Full-fat Greek yogurt
2. 1 tbsp Lime juice
3. 1 clove Garlic (minced)
4. 1 tbsp Garam masala
5. 1 tsp Turmeric
6. 1/2 tsp Ground ginger
7. 1/2 tsp Cayenne pepper
8. 1 pinch Sea salt
9. 1 pinch Black pepper

FOR FRYING:

1. 2 tbsp Olive oil

INSTRUCTIONS:

Step:No:01

Combine the marinade ingredients in a large bowl and toss to mix.

Step:No:02

Coat the chicken all over by adding it to the basin of marinade. Wrap in plastic wrap. Let marinate for one to two hours, or overnight if you have time, in the fridge.

Step:No:03

Set the oven's temperature to 400°F, or 204°C.

Step:No:04

 Heat the olive oil in a big cast-iron skillet over medium heat until it shimmers. Include the chicken legs. Cook until chicken is browned, about 5 minutes; flip and continue cooking for another 5 minutes or so.

Step:No:05

After moving the pan to the oven, cook the chicken for a further 25 to 35 minutes, or until it is thoroughly cooked (the amount of time will vary according on the size of your chicken legs). Cook until the internal temperature reaches 170 degrees F (recommended for luscious dark meat) for the juiciest outcomes.

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