Skinless chicken legs or thighs work best as they stay moist unlike breasts that dries out quickly. Marinating the chicken overnight for the marinade to penetrate into the meat is key. Usually served as an appetizer or eaten as part of a meal with naan.
(Serves 6)
Ingredients:
6 chicken legs
1 teaspoon chilli powder
1 teaspoon cumin powder
2 tablespoons coriander powder
2 tablespoons garam masala powder
1 teaspoon dried mint powder
1/2 teaspoon pepper powder
1 teaspoon ajwain or carom seeds
1 teaspoon dried fenugreek leaves or kasoori/kasuri methi
4 large cloves of garlic (grated)
1” piece of ginger (grated)
a pinch of red food colour
juice of 1 whole lemon
1/2 cup yogurt
2 tablespoons olive oil
salt
Method:
Remove the skin from the chicken legs. Wash, dry the chicken legs and make gashes in the flesh.
Make a marinade with yogurt, lemon juice, oil, salt and rest of the spices. Coat the chicken legs well with this marinade. Cover bowl and refrigerate overnight.
Preheat oven at 400 F or 200 C.
Line a baking tray with aluminum foil. Lightly grease or spray foil with oil. Place the marinated leg pieces in the prepared tray and bake in the oven till chicken legs are cooked and slightly charred, around 30 to 40 minutes.
Serve hot with a sprinkle of chaat masala and lemon juice.