I should say this as a best Tandoori Chicken south Indian recipe. I have been trying out lot of recipes for Tandoori Chicken, this turned out to be the best I have ever tasted.

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The initial marination and the second step marinations makes it very juicy and tasty to the core. Cooking it in the broiler pan in oven gave the best result.
Tandoori Chicken

Tandoori Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Chicken Leg Pieces – 8 nos
  • Initial Marination :
  • Red Chili Powder – 2 tbsp
  • Lemon Juice – 3 tbsp
  • Salt – to taste
Second Marination :
  • Red Chili Powder – 3tbsp
  • Thick Yogurt – 6 tbsp ( 1tbsp for 1 leg)
  • Ginger Garlic Paste – 1 tbsp
  • Pepper Powder – ½ tsp
  • Fenugreek Leaves – ½ tsp ( dry Methi powder)
  • Turmeric – ½ tsp
  • Garam Masala – ½ tsp
  • Cumin Powder – ½ tsp
  • Coriander powder – 1 tsp
  • Red Food Color – ⅛ tsp
  • Lime Juice – 1 tbsp
  • Salt – 2 tbsp
  • Oil – 2 tbsp
Final Touch :
  • Oil – 5 tsp
  • Big Onion – 1 Sliced
  • Chat Masala – ½ tsp
  • Lemon – 1
Accessories :
  • Baking Oven Tray – 1
Instructions
PREP:
Initial Marination :
  1. Mix the ingredients from “Initial Marination” in to thick paste. Make several deep slits in Chicken leg pieces till the bone is visible. Apply the paste on the slits as much as u can reach the bones. Coat well in every slits, this makes the masala to reach every part of it gives a good flavor. Marinate this for 30 min, keep this in refrigerator.
Marination :
  1. In a wide open vessel, take the items given in “Second Marination” and mix well. Coat this mixture to the marinated Chicken. Pour oil at the end on top and mix it till each chicken is coated with the masala and oil. This can be cooked immediately. But allow this to marinate for an hr or more for a juicy flavorful taste in refrigerator.
COOKING:
Baking or Grilling :
  1. Preheat Conventional oven to 375 Fahrenheit. Arrange the chicken in a broiler pan which has opens slits and tray to collect the juice at the bottom. This helps in collecting the juice released while cooking and helps keep the chicken dry. Keep it in the Oven for 25 – 35 min. Turn the chicken pieces in the middle to cook even.
Final touch, Toasting :
  1. Since the juice is collected in the below tray and chicken would look fry and juicy. After the chicken is cooked, either grill in a electric grill in medium settings or fry it in a dosa pan. Spread sliced onion – ½ cup in the sides of the chicken in a dosa pan and spray some oil and lemon juice on top these. If you like sprinkle some Chat Masala. Fry this in a medium flame for about 5 – 10 min, turning the chicken regularly. This gives an extra flavor to the oven cooked tandoori Chicken. But this step is highly optional.

(*) Serve with raw sliced onion and Lemon squeeze, recipe idea from varehvah chef.