Indian Tandoori Chicken
1 1/2 pounds skinless chicken drumsticks [bone in works best]
1 tablespoon canola oil for brushing
3/4 cup plain yogurt
1 tablespoon lemon juice [preferably freshly squeezed]
1 teaspoon oil
1 1/2 teaspoons fresh garlic paste
1 1/2 teaspoons fresh ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin powder
Salt to taste
Few drops of orange food color [optional]
Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
For cooking , you can do any one of the following:
This is what I do: Preheat the oven at 450 F broiler mode.Line a baking sheet with aluminum foil and arrange the chicken pieces on it.Brush the marinated chicken pieces with oil/butter. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done but still tender.You may get some burnt marks on the chicken but that’s okay!After the chicken is done,take a small bowl and light a little piece of charcoal in it.Tranfer the chicken to a big bowl and in between,place the small bowl with charcoal and cover with a aluminium foil for about 5 minutes.This will infuse the chicken with smoky flavor.Be very careful doing this.Take care that there should be no vivible flame on the charcoal piece,only fumes!
Pierce the chicken with toothpick/fork to check if it is done.