Hubby Dearest and my son can have chicken at any time of the day and It is my duty to satisfy their taste bud with different forms of cooking specially during weekends.. :-)
Ingredients
- Chicken Legs - 4
- Curd - 1/2 cup
- Coriander leaves - 1/2 cup
- tandoori Chicken Masala - 1 tbsp
- Ginger Garlic Paste - 1 tbsp
- Kasmiri Chilli Powder - 1 tsp
- Juice of 1 lemon
- Green Chilli - 4
- Salt as required
Make slit on the leg pieces with a knife and marinate with lemon juice and salt for an hour.
Grind together the coriander leaves, curd, ginger garlic paste and green chilli with little salt.
Mix tandoori chicken masala and red chilli powder into it. Rub this paste onto the chicken legs thoroughly and keep in refrigerated for minimum 4-5 hours.
Preheat your oven at 220 degree C. Place aluminium foil onto your baking tray and place the chicken legs onto it. Dot each leg piece with butter.
Place the tray into your oven and bake for 15 minutes at 220 degree C on each side. Put the oven at Broil mode for another 5 minutes to get that lovely brown color.
Remove from oven and serve immediately with salad.
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