GRILLED TANDOORI CHICKEN

Grilled Tandoori Chicken with Mint Chutney Recipe

Ingredients for Marinade:

2 tsp Kissan Tandoori Masala

2 tbsp Kissan Olive Oil

2lb Chicken leg bones

¾ cup plain Yogurt

2 tbsp Lemon Juice

Salt to taste

1. In a bowl, mix Kissan tandoori masala, olive oil, yogurt, lemon juice, and salt to form a smooth paste. Add chicken pieces to the paste and coat thoroughly. Marinate in bowl or transfer the marinated chicken to a ziploc bag.

2. Refrigerate for at least 1 hour, preferably overnight for best flavor.

3. Remove the chicken from the fridge and let it sit at room temperature for 1 hour before grilling.

4. Grill the chicken on a BBQ for 25 minutes or longer, depending on the size of the pieces. Turn occasionally for even cooking. Make sure chicken is fully cooked.

5. Squeeze fresh lime over the cooked chicken. Serve hot with Yogurt-Mint Chutney.

Yogurt-Mint Chutney:

Ingredients:

1 cup fresh mint leaves

½ cup coriander leaves

2 green chilies

1 tbsp lemon juice

Salt to taste

Blend all ingredients into a smooth chutney. Adjust salt and lemon juice as needed.

Hope you enjoyed this Grilled Tandoori Chicken Recipe!

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