Tandoori Chicken

Ingredients

Chicken Drumsticks - 10 Nos.
Red Chilli powder - 1 tbsp
Salt - 1/4 tsp
Lemon Juice - 1 tbsp
Ginger - 2 inch piece
Garlic - 10 pods
Lemon - 1/2
Thick Yogurt - 1/4 cup
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Cumin powder - 1 tbsp
Pepper powder - 1 tbsp
Garam masala - 1/2 tbsp
Salt - To taste
Oil - 3 tbsp





Method

1. Wash the chicken well with cold water.
2. With a sharp knife, make slits in the flesh portion of the chicken.
3. In a small bowl, mix together the 1 tbsp red chilli powder, 1/4 tsp salt and the 1 tbsp lemon juice.
4. Rub this mixture into the slits made in the chicken pieces.
5. In a mixie / blender, grind the ginger and garlic into a fine paste.
6. In a wide bowl, add the ginger garlic paste, lemon juice of 1/2 lemon, yogurt, all the masala powders & salt.
7. Mix them together.
8. Now, add the chicken pieces & mix them with all the masalas. Make sure the masala is coated all around the chicken.
9. Now add oil and mix one more time.
10. This marinated chicken can be cooked immediately or later after refrigerating / freezing.

How to make tandoori chicken in oven?





Grilling tray & baking tray

1. Preheat the oven to 425F.
2. Take a baking tray and line it with aluminium foil sheet. (This is to collect the liquid dripping from the chicken)
3. Place the grilling tray on the baking tray.
4. Arrange the marinated chicken pieces on the grilling tray.
5. Place in the lowest rack of the oven.
6. Cook for 30 min.
7. Now, turn the chicken pieces, so that the other side also gets cooked. Let this cook for another 30 min.
8. Set the oven to broil mode and roast the chicken for another 20 min, 10 min for each side or until crispy.
9. Garnish with coriander leaves, sliced onions, thin sliced tomatoes, spring onions, lemon slices (optional)
10. Serve hot as an appetizer or as a side.

How to make tandoori chicken on a Barbeque grill?

1. Line the top of the BBQ grill with aluminium foil sheet.
2. Arrange the marinated chicken pieces on the grill.
3. Cook all sides, turning often till the chicken becomes slightly crisp & turns nice reddish - brown color.
4. The chicken gets cooked faster than in a conventional oven.
5. If cooked in flame, the chicken gets cooked in minutes.
6. Garnish with coriander leaves, sliced onions, thin sliced tomatoes, spring onions, lemon slices (optional)
7. Serve hot as an appetizer or as a side.

Note

1. In conventional oven, the chicken can be arranged directly on the baking tray (without the grilling tray). But the water that drips out of the chicken will stay in the tray while cooking, but evaporates and dries out while broiling.