|Place of origin||Peshawar|
|Region or state||Punjab|
|Main ingredients||Chicken, Yogurt, Tandoori masala,|
|Prep. Time||30 mins|
4 chicken Leg piece
2 teaspoon salt
1 lemon, juiced
2 ¼ cups plain yogurt
1 onion, finely chopped
2 clove garlic, minced
2 teaspoon grated fresh ginger root
2 teaspoons garam masala
2 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Remove skin from chicken pieces, and cut lengthwise slits into them. Place in a shallow dish. Sprinkle salt and lemon juice on both sides of chicken.Left aside 20 minutes.
Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper In a medium bowl and make a smooth paste. Add a pinch of yellow and red food color. Cover the leg pieces with this yogurt mixture and keep it in refrigerator for 6 to 24 hours.The longer you marinate the chicken, the better the flavors soak into it.
Preheat the grill the 240 degrees C temperature.To make sure the chicken does not stick to the grill, glaze the grill with some oil.
Cook chicken on grill about 15 minute.
Mix one tsp. red chilli powder with one tbsp oil.
After grilling 15 minutes, brush lightly the oil over the chicken on both side.
Grill for another 10 mins or untill the chicken is cooked well.
Now remove the chicken out of grill. Place it in a bowl. Burn Charcoal in a cup.Keep this charcoal beside the chicken and cover with a lid for 5-7 minutes.
Garnish with cilantro and lemon wedges