Easy Tandoori Chicken Leg
A traditional barbeque marinade of Northern India paired with Chicken Leg Maryland, succulent and aromatic, don't be surprised if you get a knock on the door by your neighbors for the recipe!
1 packet of Online Meats Chicken Leg Maryland (2 legs)
1/5 packet (or 40g) of Mel's Tandoori Marinade
100g plain yogurt
Lemon wedges - to garnish and squeeze on
Mix the yogurt and the Tandoori Marinade until combine, then massage the Chicken Leg Maryland with the mixture for a few minutes. Leave aside for at least 30 minutes to marinate.
Preheat the oven at 175°C for 10 minutes, then place the marinated Chicken Leg Maryland side down on the baking paper lined-tray, and bake for 15 minutes.
Then, flip the Chicken Leg Maryland, brush with the leftover marinade (if any), and bake for another 10 minutes or until cooked (the temperature reaches at least 165°C when a thermometer is inserted).
Place the cooked Tandoori Chicken Leg on a plate with onion rings and other greens preferred, and squeeze the lemon wedges on for an enhanced flavor.
Great with salads, rice, and on its own; can be served cold or hot.
To avoid stain on the hand, use a pair of gloves when mixing and massaging the chicken.
The marinade can be used to marinate other chicken cuts such as diced chicken (kebab), chicken thigh, whole chicken and etc.
This recipe can be prepared in an air fryer by reducing the cooking temperature to 170°C.
Refer to the cooking instruction at the back for more detailed information.
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