This is a very tasty variation of Tandoori chicken with thick gravy. Goes very well with Porotta, Pulav, Ghee Rice, Naan etc.
Cleaned Chicken Leg Quarters – 10 (Cut each leg quarter into two (thigh and leg), and make narrow long cuts on the meat for the flavor/masala to go in)
Drain all water from chicken and remove any excess water with a paper towel.
Rajah Tandoori Masala – 3 tablespoon
Roopak Mughals chicken masala – 1 Tspn
Chilli powder – 1tspn
Kashmiri chili – 1.5 Tspn
Plain Greek yogurt – 3.5 cups
Lemon juice squeezed – from 1 whole lemon
Salt – to taste
Paste from -> Ginger (2 inch piece), garlic (12 cloves), whole black pepper (15), and small green chili (5)
Oil – 8 Tspn (I used olive. Any oil like Canola/vegetable oil is fine)
Red color – a pinch (very little, optional for appearance)
Garam Masala – 1 tspn
Turmeric – 1/4 tsp
Marinate chicken with the marinade above, and mix it well (1-2 minutes) by hand. Cover well, and Refrigerate overnight.
Preheat Oven to 350 F. Temperatures here is for my oven. Adjust it, if needed, depending on your oven conditions.
Take chicken with marinade from the refrigerator and add 1/2 tsp meat tenderizer, and mix well, and keep it outside at room temperature for 10 minutes.
Take a flat baking dish (at least 1 inch deep). Lay chicken pieces on it (one layer), with some gap between the pieces. Using a big spoon pour the marinade in between chicken pieces. (I had to use two 9 X 11 dishes for 10 leg quarters).
Cover with Aluminium foil, and make some small cuts on the foil for breathing.
Bake covered at 350 for 30 minutes.
After 30minutes, Change temperature to 425F.
Open oven, Turn chicken over, then cover again, Bake again at 425 for 30 minutes.
Open oven, Turn chicken over again, then bake uncovered for 20 minutes at 425.
Optional: You can make Red onion slices and garnish and broil at High for 5 minutes. Carefully watch this step, as this can burn everything depending on your Oven. Stop immediately and open oven if you see signs of burning.