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Tandoori chicken legs with Korean chili


If you are looking for restaurant style tandoori at home, Sowmya's chicken is the one to follow! Her signature dish combines Korean red pepper paste to the traditional tandoori recipe for a deadly combination. Must try!


What you need: Serves 2
2 Whole chicken legs
1/2 cup yogurt
2-3 tsp red Kashmiri chilli powder
1/2 slice of fresh lemon
2 tsp ginger paste
2 tsp garlic paste
3-4 tsp vinegar
3 tsp tandoori powder
4 tsp Korean red pepper paste (Source: Asian store)
1/4 tsp red food color
1 tsp hot water
2 tsp salt

Wash and clean the chicken legs. Pat it dry with a paper towel. Dip the dry it with paper towel to make sure all the moisture is gone. Dip the lemon half in a tsp of salt and rub it all over the chicken legs. Let it soak up for 10-15 minutes.

In a bowl, add the Korean red pepper paste and a tsp hot water; mix well. The chilli paste is very sticky and the hot water will help it to loosen the stickiness. Mix well with the spoon. And then add ginger, garlic paste, yogurt, chili powder, tandoori powder and the remaining salt. Mix all these well to a smooth consistency. In another cup add vinegar with red food color; pour this into the tandoori paste and mix well. Rub this to the salt marinated chicken.


Leave the legs to marinate overnight for best results. You can cook these marinated chicken legs on an open barbeque grill. You may also bake it in the oven at 375 F for 20 minutes, flipping it half way and then on broil-high for another 10-15 minutes to get a charred texture. Serve it with fresh lemon wedges and raw onion rings. Enjoy!

Caution: Some of the ready tandoori powders may have salt already in it. Please check before you add all that salt.