Serves - 2
Spice level - medium
Ingredients:
tsp - teaspoon
tbsp - tablespoon
| Items | In g | In Numbers |
|
2 Full Chicken legs (we recommend with skin). Make a few 3 inch slits all over the chicken |
500 g |
2 full legs |
| Plain unflavored yogurt | 60 ml | 1/4 cup |
| Lemon juice | 10ml | 2 tsp |
|
THE ONE CURRY masala |
20 g | 1 1/2 tbsp. |
|
Red Chili powder or cayenne pepper (skip if you like it mild) |
15 g | 1 tbsp. |
|
Garlic grated/fine chopped |
15 g | 1 tbsp. |
|
Ginger grated/fine chopped |
15 g | 1 tbsp. |
| Oil | 30 ml | 1 tbsp. |
| Salt (adjust to taste) | 7.5 g | 1/2 tbsp |
| Fenugreek leaves(optional) | 5 g | 1 tbsp |
Step 1: Marinade
- In a bowl add Yogurt, salt, The one curry masala, ginger and garlic, lemon juice, red chili powder or cayenne pepper, oil , fenugreek leaves and mix into a thick paste. The marinade is now ready.
- Take 2 tbsp of the marinade and keep it aside for coating.
- And apply the rest of the mix all over the chicken and under the skin and let it sit at-least for 2-4 hours(but if you are in a hurry 1 hour should still give you good results). Overnight in the Fridge is even great.
Step 2: Show Time
In Conventional Oven:
Heat up the grill or oven at 400 F and cook 20 mins on one side and 20 mins on the other side accordingly constantly applying oil and some left over marinade sauce every 10 mins. And then with the skin side up broil it on low heat for 3 minutes to get some nice charring.
In BBQ Grill:
Heat up the grill to 400F and cook 20 mins on one side and 20 mins on the other till you see nice charring on the skin constantly rubbing some oil and the left over sauce.
Enjoy!