The other day when I was shopping in a hypermarket, I stumbled upon the Tandoori Masala instant powder, so I bought a packet to try. Those Tandoori Masala chicken sold in Indian stall or restaurant is either roasted or baked in tandoor. But, for my home cooked version, I roast the chicken in my table top oven. :)
Tandoori chicken is normally served with naan. Here, I twisted it a bit. I prepare baby potato salad as a side dish to accompany the Masala chicken.
See? A plate of flavorful roast chicken leg with potato salad.
Tandoori Masala Chicken
2 chicken leg, excess fat discarded
1tbsp of olive oil
2 1/2 tbsp of Tandoori Masala seasoning
1/2 tsp of salt
100gm plain yogurt
1 tsp brown sugar
juice of 1 calamansi
1. Marinate the chicken with all the seasoning for at least 6 hours. Preferably refrigerate overnight.
2. Preheat oven at 180 deg C.
3. Place the chicken leg in a baking tray. Pour 1 tbsp of olive oil over the chicken. Roast in the oven at 180 deg C for about 50 minutes or until the chicken is brown.