11 Dec Grilled tandoori style chicken legs with basil
Finally!! my own blog with my self created recipes. Having contemplated it
for months now, with little less work pressure currently, I can concentrate on penning down about something that’s passionately been one of my stress busters and my hobby all along since childhood ie cooking.However , had it not been for pinky(+Sangeeta Sharma ), my cousin, another foodie in the family with her own blog “ www.myworldfoodandtravel.blogspot.in ”,I don’t think I would have ever started this. With free time on hand for sometime now at least professionally; coupled with the excitement of my new microwave, which is a modification over my earlier one with additional features: my desire , urge and my passion for good food propels me to create and invent new recipes these days. The grilled chicken legs that I cooked last week, as an experimentation
with my new microwave, turned out superlicious and was a visual treat so much so that pinky almost forced me to start my blog before I forget the ingredients that went into my own recipe ha ha .Empirical as I am, I tend to experiment almost 80% of the standard recipes with a mix of myriad spices and herbs to arrive at a twisted taste. A little off the hook or so to say “away from the
usual”… Having said that, I have an unusual urge to experiment with most standard recipes to give it a twist to the taste buds, While , it is delectable in taste and worth an applause for my culinary skills; on the flip side though, the dish is almost impossible to prepare the next time coz I would inadvertently forget the ingredients that I would have mixed and experimented with the first
time!!!!And hence a blog suits me the best I guess , that my recipes are penned down and stay concrete .
Microwave cooking as I realise is an art .You need to be creative enough to use all the functions with different combinations with the right timing to make that perfect dish. Your knowledge about cooking, your creativity and passion are all put to test to arrive at a perfect cooked dish unlike on an indian gas burner. Here for this recipe ,I wanted to use the grill function, however as far as I have understood in the last so many years, using only grill for hard meat and poultry(at least in microwave cooking not OTG), takes a whole lot of time and sometimes does not get cooked
fine. Hence ,I used the combi mode of (micro +grill) and then grilled it separately for that extra crispiness. So for all you tandoori lovers, without the tandoor or the otg, if using the microwave for cooking, you need to use the exact instructions below for the chicken legs to be as crisp and as near perfection to tandoori cooking. While there are different renditions to grilled and tandoori chicken recipes with subtle nuances, the point of reference here is the mix of basil into the Indian herbs to infuse an exotic aroma. Am sure it will leave you wanting for more.
Few things important for grilling in a microwave are
1.The high rack ( which comes with the microwave) needs to be used for this dish and
is ideal for all kinds of grilled meat/fish items. It gives the perfect
crispiness to the dish .
2. You need to use a glass tray beneath for the drippings .However
you could also use an aluminium tray instead of the rack, but, the drippings
will remain in the tray and the legs wont be totally dry and crispy. I wanted
the legs to be completely dry like in tandoori cooking, hence used the rack
directly with a microwave safe flat dish below
My mom who generally avoids fried and oily stuff due to health reasons had
no complains and relished it without any fear ,as the entire recipe consumed just
a tea spoon of oil. So did niki, who gave a thumbs up to the
So try out this recipe and enjoy the wonderful aromatic creations from microwave cooking! It will not fail to satiate you. While I get ready for my wonderful oriental dinner today ,
noodles with crabmeat smeared with oyster sauce at my neighbourhood “hometown café”..
Will be back with my next recipe soon.
You might like to read a similar recipe
- 400 gms chicken legs(4 pieces)
- 100gm hung curd(not very sour and lightly beaten), although I put slightly
- lesser amount of curd so that the marinade is of a thicker consistency
- considering that the drippings will fall off eventually.
- salt to taste
- lime juice as per taste
- 1 tsp ginger garlic paste
- ½ tsp red chilli powder
- ½ tsp garam masala powder
- coriander powder(optional)
- few basil leaves
- ½ tbl oil
- A pince of tandoori food color(optional)-I used Kashmiri red chilli powder
- 1 tsp Kashmiri red chilli powder(you need to use around 2 tsp if not using
- food color)
- Clean and wash the chicken legs
- Prick the pieces all over with a fork/knife.
- Rub the pieces well with salt, red chilli powder, basil leaves, garam masala powder,lemon juice Keep aside for 30 mins.
- Add Kashmiri chilli powder, food color. I avoided it and used Kashmiri chilli powder
- Add ginger-garlic paste, dhaniya powder(optional) and a dash of oil to the curd .
- Mix and add the chicken pieces and marinate in the refrigeratorfor 3-4 hours .
- If you can keep it overnight, it ideal for microwave cooking.
- The taste of basil mixed with the indian spices gives out a discerning aroma .
- The high rack ( which comes with the microwave) needs to be used for this dish
- and is ideal for all kinds of grilled meat/fish items.
- It gives the perfect crispiness to the dish .
- You need to use a glass tray beneath for the drippings .
- However you could also use an aluminium tray instead of the rack, but, the drippings will remain in the tray and the legs wont be totally dry and crispy.
- I wanted the legs to be completely dry like in tandoori cooking, hence used the rack directly with a microwave safe flat dish below
- Cook on combination mode(micro + grill) for 8-10 mins till tender.
- Turn the pieces and cook again for around 8-10 mins.
- Then grill for about 10 mins on the grill mode for that extra crispiness.
- Turn over the pieces and grill again for around 8-10 mins till you get the desired crispiness
- Brush it with a little oil 2-3 times for even browning.
- The drippings fall down on the plate below the rack
- you can choose to keep pouring the drippings on the chicken or leave it that way.
- I let the drippings fall down and the legs turned out totally dry and crispy like roast chicken legs.