| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 35 min | 55 min |
Servings
8-10 piece
Ingredients
8-10 Chicken legs
1 1/2 tablespoons Paprika
1 tablespoon Salt
2 tablespoons Lemon Juice freshly squeezed
Marinade
4 ounce Plain yogurt
1 tablespoon Vinegar
1 tablespoon Lemon Juice freshly squeezed
1 tablespoon Salt
1/2 teaspoon Red food coloring
1/2 teaspoon Cayenne pepper
2 tablespoons Ginger paste
2 tablespoons Garlic paste
1 teaspoon Fenugreek leaves
1 1/2 teaspoons Cumin powder
1/2 teaspoon Garam masala powder
1/4 teaspoon Chaat masala powder
Garnish
3 tablespoons Cilantro roughly chopped
Directions
Method:
Remove the skin and excess fat from the chicken legs and make several deep incisions. Combine the paprika, salt and lemon juice and rub on to the chicken and let stand for about 15 minutes. Place all of the marinade ingredients into a bowl and mix until fully incorporated. Rub marinade on chicken ensuring you get it into the incisions and let sit for a few hours or overnight.
Service:
Preheat oven to 400 degrees and put your grill on high. Place a sheet of aluminum foil on your sheet pan ( this will save you clean up later on ) Place the chicken on the grill to get the traditional charred color then place it on your sheet pan and place in the oven until the internal temperature comes to 165 degrees. Place on serving tray and garnish with chopped cilantro. Serve with warm naan, Enjoy!
