Recipe> Chicken Legs in Tandoori Masala

Image: Delicious home-made chicken legs in tandoori masala

Text by: Tanya Munshi

On my recent visit to Dubai, I had picked up Rajah Tandoori Masala (Spice Mix) to add to my spice collection. But obvious, I didn't want to make the typical dhaba style tandoori chicken, it won't be possible to get the authentic taste, so I decided to try my own recipe with it.

Ingredients:

• Chicken legs - 4-6 nos.
• Onions - 1 small, finely sliced
• Garlic - 5-6 nos, crushed and finely chopped
• Salt - to taste (add little, as the tandoori masala has salt in it)
• Vinegar - 1 cap full or
• Lemon - 1 whole
• Black pepper - 1 tsp, freshly ground
• Coriander leaves - 1/2 cup, finely chopped

Method:

1. Marinate the chicken legs for over an hour with salt, tandoori masala and lemon juice/ vinegar

2. Heat oil in a non-stick pan, add the crushed garlic, black pepper and onions. Saute till brown.

3. Now add the chicken legs and the juice. Mix well and cover with lid.

4. Occasionally increase the flame and check to see it doesn't burn. The moment it begins to stick on the vessel, lower the flame and pour a cup of water.

5. Reduce the water to a thick consistency and check whether the chicken has been cooked.

6. Add the coriander leaves, cover and cook for a few minutes more and serve hot with roti or steamed rice and daal.