Make a deep cut or slashes using a sharp knife on the chicken leg quarters, thighs, or drumsticks.
In a wide bowl, pour mustard oil and add 1 tsp of Kashmiri Chili Powder. Mix well using a spoon or hand whisker.
Now add the thick curd, and other ingredients mentioned in the ingredient list. Give everything a good mix
Now add the chicken leg quarters, thighs, or drumsticks into the marinade bowl. Coat the chicken pieces well with tandoori masala marinade
Close the bowl with a lid and rest the chicken for at least 5 to 6 hours. You can also marinate it overnight for the best results in the refrigerator
In a small bowl, add 1 tbsp of mustard oil and 1 tsp of Kashmiri chili powder. Mix well and reserve it for later use for basting the chicken
Now place the marinated chicken leg quarter on an oil-greased baking tray with wire rack
Bake the chicken in the preheated oven at 400°F for about 15 minutes
After 15 minutes, open the oven door and brush the chicken legs with chili oil.Close the door and resume cooking for 15 to 20 minutes or until the chicken is cooked well.
Once the chicken is cooked, remove it from the oven. Now the oven-grilled Chicken Tandoori is ready for you to taste and enjoy
In a Grilling pan with medium heat, brush 1 tbsp of cooking oil and place the marinated chicken legs. Fry the chicken leg quarters for 5 to 7 minutes
Flip the chicken legs and bast them with chili oil and grill for 5 to 7 minutes
Flip legs to the other side and bast them with chili oil and cook for 3 to 5 minutes. Repeat the process of flipping and basting the chicken until it cooks thoroughly.
Remove the Chicken from the pan and now it is ready for you to taste and enjoy.
Serve this lip-smacking Tandoori Chicken with biryani, basmati rice, naan, roasted and baked vegetables, or with classic onion slices, lemon wedges, and mint coriander chutney