TANDOORI CHICKEN

From the kitchen of Chef Jipson Fargose,Veda Modern Indian Bistro

Entree | 4 Servings

Ingredients

4 chicken leg quarters (drumsticks and thighs, skinless and bone-in), scored well.

Marinade Ingredients

1 c Greek yogurt

4 garlic cloves minced

Instructions

2 tbsp fresh ginger minced

2 tbsp lemon juice

1 tbsp garam masala

1 tbsp red chilli powder (or paprika, for reduced heat)

1/2 tbsp ground cumin powder

1 tbsp of vegetable oil

Mix all the Marinade ingredients in a big bowl. Add the scored chicken to the marinade, cover and refrigerate to let the marinade infuse for minimum 6 hours up to 24 hours.

Preheat the oven to 400 degrees and place the chicken on a sheet pan or a wire rack with a tray below to catch the drippings and cook for 25-30 minutes, till it is cooked through and a thermometer inserted in the centre registers 165 degrees. Serve with lemon wedges and mint chutney.