Use skillet pan, or stone pans for grilling. Thermal shock on the surface brings more flavors to the chickens.

Ingredients | servings: 2

• 3-4 Chicken legs
• 1 Chilly
• 2 clove of Garlic
• 3-4 tbsp Ghee
• 5g of Ginger
• 1 teaspoon Turmeric
• 2tbsp White greek yogurt
• 1 teaspoon Kashmiri chili powder
• 2 teaspoon of Tandoori Masala
• 1 teaspoon of Coriander Powder
• 2 Chopped spring onions

Preparation

– Cut the surface of the chicken (3-4 cuts per each) so the marinade can coat more surface of the meat.

Making the marinate

– In a bowl add: The grated garlic and ginger, chopped chilly, all the spices, salt, yogurt, half of the chopped spring onions and oil. Mix to have a paste.

– Add the chickens and massage the paste all over.

– Leave them on room temperature for 30 mins.

– On a hot pan place the chickens.

– Each side should cook for 10-12 minutes (on medium heat). While cooking, chicken will release its juice.

➡️ (optional) After cooking the chickens, you can grilled some chopped veggies, so they will absorb the tasty flavor of chicken from the grill pan.

Serve the grilled chicken tandoori with veggies or salad (for low carb), or with naan (bread) with chopped spring onions on top.

Enjoy! ☺️

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