Ingredients:
4- Whole chicken legs,
skinless
1 tbsp. Ginger-Garlic paste
3 tbsp. Yogurt
1 tbsp. Lemon juice
½ tsp. Garam masala powder
2 tsp. Red chili powder
½ tsp. Paprika
½ tsp. Black pepper powder
¼ tsp. Turmeric powder
1 tbsp. Tandoori masala powder
1 tsp. Butter
Salt to taste
4 tbsp. Oil for frying
1. Clean the chicken and make 3-4 deep
diagonal incisions into the flesh of each piece using a sharp knife.
2. Add all ingredients of the marinade and
mix together. Spread all the mixture over the chicken. Refrigerate for 6-8
hours or overnight.
3. Remove the chicken 15 minutes before
cooking to get it back to room temperature.
4. Heat oil in a grill pan, fry the chicken for
about 10 minutes on one side, flip and fry another 10 minutes on the other side
or bake the chicken in preheated oven at 180 degree c. for about 18-20 minutes.
5. Serve hot with salads.