MASALA GRILLED CHICKEN- YUMMILICIOUS!!!

 GRILLED MEAT HAS A VERY UNIQUE FLAVOUR AND TASTE .TRADITIONALLY GRILLING IS DONE OUTDOORS OVER CHARCOAL,WITH VERY LESS USAGE OF OIL,BUT NOW THEY ARE  MANY INDOOR BARBECUE EQUIPMENTS AVAILABLE,ONE CAN USE AN “OTG”(OVEN,TOAST,GRILLER) OR SIMPLY GRILL OVER A GAS STOVE . 

GRILLING MEAT IS A VERY HEALTHY OPTION,AS VERY LESS OIL IS USED IN COOKING AND CHARCOAL IMPARTS A DISTINCT FLAVOUR AND AROMA TO THE DISH.

I SHALLOW FRIED THE MEAT IN LESS OIL IN THIS RECIPE .GIVE IT A TRY!!

RECIPE CARD:

PREPARATION TIME:10MINS

COOKING TIME: 30-35 MINS

SERVES:2-3 

INGREDIENTS:

• WHOLE CHICKEN LEGS- 1 KG 
• YOGURT/DAHI- 200 GMS
• RED CHILLI POWDER/LAL MIRCH - 2TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN-2TBSP
• CORRIANDER POWDER/DHANYA-2 TSP
• BLACK PEPPER POWDER/KALI MIRCH- 1 TSP
• CUMIN POWDER/ZEERA-2TSP
• SALT TO TASTE 
• RED FOOD COLOR -1/4 TSP( OPTIONAL)
• OIL FOR SHALLOW FRYING

COOKING METHOD:

1. CLEAN AND WASH THE  CHICKEN LEGS AND MAKE CUTS WITH KNIFE THIS MAKES THE SPICES TO GO DEEP  AND MAKE THE CHICKEN VERY SUCCULENT.
2. MIX WELL IN THE YOGURT ALL THE SPICES. 
3. APPLY THIS PASTE ON THE CHICKEN LEGS AND MARINATE  OVERNIGHT OR MAXIMUM 2 HRS.
4. HEAT OIL IN A PAN AND PUT THE CHICKEN LEGS AND COOK ON BOTH SIDES TILL CHICKEN WELL COOKED AND NICE BROWN .
5. READY TO SERVE.