Tandoori Chicken with Saucy Marinade Recipe

 

Tandoori Chicken with Saucy Marinade Recipe

Ingredients:

• For Chicken Marinade:

  • 4 chicken legs (bone-in, skin removed) or 1 whole chicken, cut into pieces
  • 1 cup yogurt (thick curd)
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder (adjust to taste)
  • 1 1/2 teaspoons coriander powder
  • 1/4 turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 tablespoon lemon juice
  • 2 tablespoons oil
  • Salt, to taste

• For Garnishing:

• Fresh coriander leaves, chopped
• Lemon wedges
• Onion rings

Instructions:

1. Prepare the Chicken:
   Make deep slits in the chicken legs or pieces to allow the marinade to penetrate.

2. Marinade the Chicken:
   Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, oil, and salt. 
   Coat the chicken thoroughly, ensuring the marinade gets into the slits. Cover and refrigerate for at least 4-6 hours, preferably overnight.

3. Preheat the Oven or Grill:
   Preheat your oven to 220°C (425°F) or prepare your grill at medium-high heat. Line a baking tray with foil or grease the grill grate.

4. Cook the Chicken:
   Place the marinated chicken on the tray or grill. Cook in the oven for 25-30 minutes, flipping halfway through, or grill until done and slightly charred. For added flavor, you can brush the chicken with oil during cooking. Once done, set aside.

5. Prepare the Saucy Marinade:
   In a pan, heat 1 tablespoon of oil over low flame. Add the remaining marinade from the chicken bowl and sauté it gently for about 5-6 minutes on low heat until it thickens and turns fragrant. This gives a rich, saucy feel to the dish.

6. Serve with Sauce:
   Pour the sautéed marinade sauce over the cooked tandoori chicken for a juicy, saucy finish.

7. Final Touches:
   Garnish with fresh coriander leaves, lemon wedges, and onion rings. Serve hot with naan, roti, or rice.

Enjoy your delicious Tandoori Chicken with Saucy Marinade!