Stove Top Chicken Tandoori

Ingredients

• 4 whole skinless chicken legs
• 1 tablespoon Kashmiri chili powder
• 2 Tablespoons dry fenugreek leaves
• 1⁄2 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon black peppercorns
• 1 black cardamom
• 1/2 tablespoon fennel seeds
• 1/4 teaspoon carom seeds
• 1 tsp salt

Instructions

1. 1

   --- Method ---

2. 2

   Dry roast fennel seeds, coriander seeds, cumin seeds, Carom seeds, black peppercorns and black cardamom. When they are fragrant add the dry fenugreek leaves for 30 second and grind them.

3. 3

   Grind garlic, ginger and chili into a paste

4. 4

   Score chicken.

5. 5

   Mix all the ingredients under marinate along with all the spices.

6. 6

   Marinate the chicken legs for at least 2 hours or overnight.

7. 7

   Place the chicken in the pot with lid on top and cook on low heat until all the moisture evaporates and chicken is cooked all through.

8. 8

   Smoke a charcoal place it on an onion peel and place it in the middle of pot on top of qeema. Add some oil and cover the lid for 10 minutes.

9. 9

   Garnish with chopped cilantro chilies.

10. 10

    Serve hot.