Stove Top Chicken Tandoori

Stove Top Chicken Tandoori Ingredients

4 whole skinless chicken legs

Spice Mix

1 tablespoon Kashmiri chili powder2 Tablespoons dry fenugreek leaves1⁄2 tablespoon cumin seeds1 tablespoon coriander seeds1⁄2 teaspoon turmeric powder1⁄2 teaspoon black peppercorns1 black cardamom1/2 tablespoon fennel seeds1/4 teaspoon carom seeds1 tsp salt

Marination

1/2 inch ginger piece8-10 garlic cloves1 green chili1 tablespoon oil4 tablespoon lemon juice2 tablespoon plain yogurt1⁄4 teaspoon red color, optional

Method

Dry roast fennel seeds, coriander seeds, cumin seeds, Carom seeds, black peppercorns and black cardamom. When they are fragrant add the dry fenugreek leaves for 30 second and grind them.Grind garlic, ginger and chili into a pasteScore chicken.Mix all the ingredients under marinate along with all the spices.Marinate the chicken legs for at least 2 hours or overnight.Place the chicken in the pot with lid on top and cook on low heat until all the moisture evaporates and chicken is cooked all through.Smoke a charcoal place it on an onion peel and place it in the middle of pot on top of qeema. Add some oil and cover the lid for 10 minutes.Garnish with chopped cilantro chilies.Serve hot.