The beautiful orange/red hue that you see on Tandoori Chicken used to come from a paste made exclusively from Red Kashmiri Chilies. Because I have respect for my (and your) face, Ive decided to not go with that original recipe from decades ago, but instead add a little Tandoori Masala for color. You could simply add red or orange food coloring if you dont have the Masala available.
|Chicken legs/Chicken thighs||8 Medium (Skin On)|
|Garlic cloves||6 Medium|
|Ginger knob||1 Medium , 2|
|Coriander sprigs||10 Medium (Fresh|
|Lime/Lemon||1 Medium (Or Half Of Each)|
|Tandoori paste/1 teaspoon tandoori masala powder||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1/2 Teaspoon|
|Sea salt||1/2 Teaspoon|
1. Preheat your grill (or your tandoor) or oven to 425 degrees F.
2. Add all the ingredients except chicken into a food processor and puree to a fine paste.
3. Cut a few deep slits into chicken legs (or thighs) so that the masala really penetrates the meat.
4. Add some of the pureed Tandoori paste to the chicken – enough to really coat the chicken.
5. Save any remaining paste for a Tandoori fish.
6. Rub paste into the chicken.
7. Set chicken aside for 2 hours (on a counter if the chicken is cold) or as long as overnight (in the fridge) to marinate.
8. Cook chicken for 20-25 minutes, turning at least once in between in the preheated oven or grill.
9. You can squeeze a little more lemon on the chicken and eat it immediately with rice or naan, or you can let it cool and cut the chicken into small pieces and use it in butter chicken recipe.