Thursday is here folks…Only one more day to the much needed and awaited long weekend of the season!! Memorial day weekend marks the official beginning to the lovely summer season and the yummy grilling season 🙂 So fire up your grills and get ready to try this lip smacking recipe!
This week Umami Kitchen brings to you a recipe that is simple yet loved by many. Tandoori Grilled Chicken is one of my favorite go to recipes for the grilling season. This recipe brings together the succulent chicken legs with some finger licking Indian masalas. And now we declare the grilling season open! Go ahead and try our recipe!Here are some quick tips before you dig into the recipe:
1. If this is your first time grilling it is very important to keep an eye on the chicken legs to ensure they are not burnt. Adjust the grill flame as needed, move the chicken legs to low flame area if you see them burning.
2. Personally I do not prefer adding color to my food. But if you like to get that perfect tandoori red color add a pinch of orange-red color to the marinade.
3. For those of you who do not like the grill to get too messy from all the drippings and burnt residue or you are in a hurry and don’t have the time to clean the grill. You can layer the grill with silver foil and place the chicken legs on top of it. This is not the ideal way of grilling because you will not have those perfect grill marks and the flavor from direct grilling.For the Grilled Chicken Legs: Serves 2
- 6 chicken legs
- 1/2 tsp turmeric
- 1 tbsp chilli powder
- 1/2 tbsp coriander powder
- 1.5 tbsp ginger garlic paste
- 1-2 tbsp of lemon juice
- 1/2 cup hung yogurt ( remove all the excess water as much as possible)
- 1 tbsp Shaan tandoori chicken masala (add more as per your taste)
- salt as needed
- Wash chicken legs and pat them dry completely. Take a knife and give each leg and insert on both sides.
- Mix rest of the ingredients in a bowl and to it add chicken and let marinade coat the chicken well.
- Cover the bowl with plastic wrap and let the chicken marinate in the fridge overnight or up to 24 hours.
- Pre-heat the grill to 500 F once the grill reaches the desired temperature. Spray the grill with canola oil and layer the chicken on the grill. Close the cover and let them grill for 10-15 minutes and then flip them around and let it cook for another 10 minutes.
- Insert fork into one of the chicken legs to see if they are cooked all the way thru. Once done remove from the grill and arrange them on a plate.
- You can also add squeeze of fresh lemon juice on top and serve them with mint yogurt dip (Recipe below).
Mint Yogurt Dip
For the Mint Yogurt: Makes 2-3 cups
- 2 Indian green chillies (plus more as per your taste)
- 1/2 cup of packed mint leaves
- 1/4 cup of packed cilantro leaves
- 2-3 tbsp of water
- 2 cups of yogurt (plus more to adjust the consistency)
- salt as needed
- Add green chillies, mint and cilantro to the blender and blend until smooth. Add water while blending as needed to get the all ingredients going.
- In a bowl add yogurt, salt and green mixture(couple of tablespoons at a time) mix well.
- Adjust the dip to your desired taste by adding more yogurt or green paste.
Note: I have made the yogurt dip earlier with jalapeno, Serrano peppers and Indian green chillies. So choice of chillies does not matter to the recipe the only thing to keep in mind is how much heat would you like to have in your dip. Depending on that please use appropriate type.