Cumin Powder - 1 tbsp.
Coriander Powder - 1 tbsp.
Chilli Powder - 1 tbsp.
Fennel powder - 1 tbsp.
Tandoori Masala - 1 tbsp.
Garam masala - 1 tsp
Salt & Pepper
Red Food Color - optional
Lemon - 1, zested and juiced
Curd - 1/2 cup
Ginger Garlic Chilli paste - 2 tbsp.
Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side
Oil
In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.
Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.
Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.
Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.
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