Curd Masala Chicken

INGREDIENTS

Chicken legs/thighs pieces, 10

Yogurt, 3 cups

Chicken Tikka/Tandoori Masala spice mix (I used Shan), 2 tablespoons

Salt, according to taste

Black pepper powder, 1/2 tablespoon

Turmeric powder, 1/2 tablespoon

Canola/vegetable oil, 2 tablespoons

Chopped cilantro, as much as you want

1. Prepare a yogurt marinade by mixing together 3 cups of yogurt, 2 tablespoons chicken tikka/tandoori masala, 1/2 teaspoon salt, 1/2 tablespoon black pepper powder, 1/2 tablespoon turmeric powder, and 2 tablespoons canola/vegetable oil. 

2. Add the marinade over the chicken pieces in a bowl, mix well, and let it sit undisturbed for an hour.

3. Transfer the contents into a large cooking pan and set on high heat.

4. Allow the chicken to cook and keep tossing and turning. When it changes color from pink to white, reduce the heat and cover with a glass lid and simmer cook. 

5. Stop cooking when thick gravy is left.

6. Garnish with chopped cilantro.