Executive Chef Kuldeep Singh
LAS VEGAS, NEVADA
4 organic chicken legs, leg and thigh combo
4 T ginger and garlic paste
salt, to taste
2 T lemon juice
2 cups yogurt
2 T red chili powder
1 T garam masala spice mix
1 cup vegetable oil
4 metal skewers, (for tandoor oven)
Cut and clean the chicken legs, trimming all excess fat and remove skin. Prick the skin and flesh of the chicken with a fork, creating holes to allow the marinades to soak in. Make the first marinade with the ginger and garlic paste, pinch of salt and lemon juice. Add the chicken, cover and chill for one hour. Create a second marinade that consists of yogurt, red chili powder, garam masala, oil and pinch of salt (or slightly more to taste). Remove the chicken from the first marinade and add it to the second. Cover and refrigerate for at least two hours.
If you have a tandoor oven:
Skewer the chicken through the back of each leg and put it inside the tandoor oven, skewer-side down. Cook for approximately 15-20 minutes or until the thickest part of the chicken reads 160 degrees.
If you don’t have a tandoor oven:
Repeat the same prep and marinade steps as above. Preheat a conventional oven to 375?F. Place the chicken legs onto a cookie sheet that has been lightly oiled (so the chicken doesn’t stick). When the oven reaches 375?F, place the chicken legs on the cookie sheet and into the oven. Cook for approximately 15-20 minutes or until the thickest part of the chicken reads 160?F.
The chicken goes great paired with a simple green salad or your favorite grilled or sautéed vegetable.