4.Salt to taste.
2. Ginger/Garlic paste
5.Pinch of turmeric
6.Chili powder - 2 tablespoons
Make some slits on the chicken legs and put it into a bowl.Now add salt ,pepper powder and thick curd into it and mix nicely for almost 1 mnt. Once this is done keep it for marination for almost 5-6 hrs.
I avoid deep frying and prefers shallowing frying only. Now lets start cooking, take the cooker and put this marinated Chicken into it and cook it, 3 whistles will be sufficient.Once its done take out the chicken and drain it so that if any water is there it will go.
Now lets make the tandoori marination.Take a bowl add Tandoori masala, pinch of turmeric, chili powder,Ginger n garlic paste,Salt and make it into a fine paste. Squeeze lemon(lemon juice will make tandoori more tastier) also into this paste and mix. Now take the chickens one by one and dip it into this tandoori paste throughly, make sure this masalas gets into the slits also. Again marinate it for sometime, longer its marinated it will taste good.
Once its marinated , time to fry it. Take a non-stick pan and pour little oil, now take the chicken one by one and put it into the pan and shallow fry it.Turn on each side 2-3 mnts it will be done. Since the Chicken is already cooked, it wont take much time,as just the tandoori masala have to get cooked a bit. Once frying is over take Aluminium foil and cut it into small rectangular pieces and wrap it to the lower bone part of the chicken thighs,which makes it easy to hold the Chicken. Garnsih with Cilantro/Mint leaves.
Source : Ashitha Sreejesh & Sulekha