1tsp Tandoori Masala / Chicken Masala Powderoptional
1tspGaram Masala powder
2tspSalt kosher crystal salt
1tspButter
2tspOil for brushing
Instructions
Wash and clean chicken leg quarters. Pat dry and set aside.
Add oil which helps to yield a crisp outer texture when pan seared.
Yogurt acts as a tenderizer and also helps to keep the meat moist and juicy while cooking.
Add lemon juice, turmeric powder, red chili powder, coriander powder, Kashmiri chili powder, ginger garlic paste, black pepper powder, tandoori masala, garam masala powder and salt.
Mix well to coat the chicken evenly.
Cover and refrigerate for few hours, preferably overnight to soak up more flavor and to keep the meat juicy and moist.
Heat a grill pan over high heat and place the marinated chicken legs leaving enough room between them.
Cook and sear for 10 minutes over high flame. Then cover and cook for 20 minutes over medium flame.
As it cooks it will start to collect steam on the lid, use all the water droplets to deglaze the pan.
Flip the chicken to cook the other side. Brush some oil on top or use the juice from the chicken to baste.
Again cover and cook for another 30 minutes.
At this stage, the chicken will be 95% cooked. Flip again and pan sear for few minutes or until the masala browns.
Brush with some butter to add more flavor and turn off once all moisture is absorbed. For smoky flavor - place chicken legs on a chapati wire roaster or roti jari and flame over direct flame on stove top or place a small piece of hot charcoal in a cup and place it in the pan along with the chicken. Cover it for few minutes which will flavor the chicken legs with smoky aroma.