Tandoori Chicken

Ginger Garlic Paste:

• 10 cloves garlic grated 

• 1 tbsp ginger grated 

First Marinade:

• 4 chicken legs 

• 1 tablespoon ginger garlic paste 

• 2 tbsp chili flakes (preferably Aleppo or gochugaru)

• 1 tablespoon lemon juice 

Second Marinade:

• 1 cup coconut milk (canned) 

• 1 tablespoons ginger garlic paste 

• Juice of 1 lemon 

• 1 tablespoon chili flakes 

• 1 teaspoon coriander

• 1 teaspoon garam masala

• 1 teaspoon salt 

• 1 teaspoon cumin

• ½ cup oil 

•  A few drops red food coloring (optional)
  

1. Grate the ginger and garlic to form a paste. Use as need throughout the recipe.

2. In a bowl or container add the chicken along with the ingredients for the first marinade. Cover and refrigerate for 1 hour.

3. Then add all the ingredients for the second marinade into the bowl/container with the chicken and mix. Refrigerate overnight. 

4. Remove chicken from marinade and discard the marinade. Bake at 400 °F or until golden and an internal thermometer reads 165 °F. 

5. Broil for the remaining 5 minutes if desired. Serve with rice cilantro and lemon.