Chicken Tandoori | Tandoori on Tawa | Leg Tandoori | Simple Tandoori recipe

Ingredients:

Chicken legs - 8-9

Tandoori Masala - 4 tsp

Fresh curd - 5 tbsp

Lemon - 1/2

Red chilly powder -1 tsp (optional)

Garlic -2 full

Ginger - 1 finger size

Corn flour -1 tsp (optional)

Salt as required

Butter to roast

Method:

 1. Clean the leg pieces and make two slanting slits on sides (as shown)

 2. Marinate with lemon juice and salt for about 15 - 20 minutes.

3. Make a paste of ginger garlic with tandoori masala and add in the curd, corn flour and mix well.

 4. Marinate the leg pieces with the masala and leave for 2 hours, else refrigerate for 1 hour.

5. Heat the tawa and add a tsp of butter and roast well the pieces in low flame. Keep flipping the other sides to get cooked evenly.

 6. It takes about 20 minutes for a single piece to get fried.

 7. Serve with onion rings or any salad of your choice.

Chicken Tandoori

Note:

•  You can either use Flat bottom thick kadai/pan or else use the curved iron tawa. I tried on both and it came out similar.
• Because it takes about 20 minutes for a single piece to cook I tried out to fry using both burners.
• Felt that either of this wont give out perfect, but both pieces gave a similar touch of cooking. 

Tandoori on Iron Tawa

•  Adding Red chili powder is purely optional as I needed for bit spicier taste. 
• Rub well the paste all over and deep inside the slits  and then leave for marination.
• I do not have a grill pan so felt to try out on tawa or kadai....which turned out really awesome with the tangy lemon taste from the roasted slits.
• "Keep covered" to avoid oil bursts and sprays on you.
• Remove the burnt masalas leaving in oil if any.

One of iron tawa & other is thick kadai