2 pcs full Chicken legs with skin
2 tbsp yogurt
1 tbsp Kashmiri chilli powder
2 tbsp coconut milk
1 tbsp ginger garlic paste
1 tbsp black pepper powder
Olive oil to drizzle
Add the Chicken leg pieces with the skin to the marinade mix of yoghurt, Kashmiri red chilli powder, coconut milk, ginger garlic paste, black pepper powder and lime juice. Cover it with silver foil and set it aside for 1 hour.
Heat the grill pan and add the marinated pieces one by one. Grill each side for 20 minutes in medium-low heat with the fat dripping from the chicken. Drizzle some olive oil when you flip the chicken pieces.
**Remember that cooking time may vary. To know if your chicken is cooked, cut a small piece and see if the juice runs clear. If the juices are red or have a pinkish colour, your chicken may need to be grilled more.
Once the Chicken legs are cooked on both the sides, remove from the grill. Now enjoy the succulent Chicken Tangdi by squeezing some lime juice.
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