Ingredients
- Bairaha Chicken Legs (6 pieces)
- Plain yogurt or curd (3 tbsps.)
- Coriander powder (1/2 tbsp.)
- Cumin seeds (1 tbsp.)
- Black pepper (1 tbsp.)
- Chilli powder (1/2 tbsp.)
- Lemon juice (1/2 cup)
- White vinegar (3 tbsps.)
- Oil (1/2 cup)
- Ginger – finely chopped (10g)
- Garlic – finely chopped (15g)
- Tandoori food colouring or any other permitted red or yellow food colouring (1 – 2 drops)
Method
- Make small cuts on Chicken Legs and set aside for marinating
- Add all the ingredients into a large mixing bowl (except for the Chicken and the food colouring) and stir until well blended
- Next, add in the Chicken and food colouring, mixing with a spoon or with your hands to ensure that all ingredients are evenly distributed along the Chicken
- Refrigerate overnight
- To cook, remove this marinade from the refrigerator and set aside 30 minutes prior to doing so
- Over a Barbecue grill or in an oven (preheat to 250°C) cook for 1 hour approximately, turning sides every now and then to ensure that Chicken is cooked evenly
- Enjoy warm, with any sauce of your choice!