3
Ingredients:
For Chicken Marinade:
Chicken leg quarters – 4 (with deep slits)
Lemon juice – 2 tbsp
Salt – to taste
First Marinade:
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tsp
Lemon juice – 1 tbsp
Second Marinade:
Hung curd (thick yogurt) – ½ cup
Kashmiri red chili powder – 2 tsp (for vibrant color)
Turmeric – ¼ tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Black salt – ½ tsp (optional)
Chaat masala – 1 tsp
Mustard oil – 2 tbsp
Kasuri methi – 1 tsp (crushed)
Method:
1. Prep Chicken:
Make deep slits in the chicken legs.
Apply lemon juice and salt. Rest for 15 mins.
2. First Marinade:
Mix lemon juice, ginger garlic paste, and chili powder.
Rub over the chicken and rest for 30 minutes.
3. Second Marinade:
Combine all marinade ingredients into a thick paste.
Coat the chicken well. Cover and refrigerate for 6–8 hours or overnight.
4. Cooking:
Oven/Grill: Preheat oven to 220°C (428°F). Place chicken on a rack over a tray. Cook for 25–30 mins, turning halfway, until charred and cooked through.
Tawa: Heat some oil and cook on medium-high, pressing gently until charred and fully cooked.
Charcoal Smoke (Optional): Place a live coal in a katori inside the chicken bowl, drizzle oil/ghee, cover for 5 minutes.
Serve With:
Mint chutney, lemon wedges, and onion rings.