Ingredients
- 350 g chicken legs (2 pc)
- 1/2 ts red chilli powder
- 1/4 ts turmeric powder
- 1/2 ts cumin powder
- 1/2 ts coriander powder
- 1/2 ts garam masala
- 1/2 ts pepper powder
- 1 ts kasoori Methi
- 2 tbs hung curd
- 2 tbs lemon juice
- 1/2 ts ginger paste
- 1/2 ts garlic paste
- salt to taste
- 1 ts melted butter
- 1 pinch red food color
Preparation
1. Make horizontal cuts on the chicken legs with a knife. Mix all ingredients except the butter together to make a marinade. Apply the marinade to the chicken legs and allow to marinate for minimum of 2 hours in refrigerator.
2. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Place the pot in the inverted lid and place the marinated chicken legs inside the pot.
3. Place the Navigenio overhead and switch to high level, bake for approx. 10 minutes.
4. Brush the tandoori chicken legs with butter and serve hot with onion rings and mint chutney.
Tip
- Use kashmiri red chilli powder instead of food color.
This recipe has been tested and approved by AMC.
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