Cooking Indian Restaurant Style Tandoori Chicken
Serving: 3-5 People (Depending on how hungry you are)
Cooking Time: 45 minutes to 1 Hour
Marinated time: 8-24 Hours (overnight is better)
Chicken Legs any size x 5
Mint, Onions, Coriander Leaves and Chillies Paste – 1 Cup (All fresh)
Natural Yogurt – 1.5 Table Spoon
Ginger Paste – 1 Table Spoon
Garlic Paste – 1/2 Table Spoon
White Pepper Powder – 1/2 Table Spoon
Cloves Powder – 1/2 Table Spoon
Black Pepper – 1/2 Table Spoon
Cumin Seeds Powder – 1 Table Spoon (Fried)
Paprika Powder – 1 Table Spoon
Dried Chilli Flakes – 1 Table Spoon
Dried Chilli Powder – 1 Table Spoon
Salt as Required
Fresh Lemon Juice – 1.5 Table Spoon
Tandoori Masala – 2 Table Spoon
Restaurant Food Colour – 1/2 Table Spoon (or any red colour)
Sweet Chilli Sauce – 1 Table Spoon
Oregano – 1 Table Spoon
1. Place chicken legs into a bowl and Coriander Leaves, Mint, Onions and Chillies Paste – 1 Cup (All fresh and as shown in the video).
2. Add all the ingredients and spices on the chicken legs and then mix thoroughly.
3. Cover the bowl with a cling film and rest in the fridge for the desired hours.
4. Flame the oven to 240 degrees pre-heat and place the marinated chicken in the oven by covering the bowl with an aluminium foil.
5. Cook for 45-60 minutes.