Indian Tandoori Chicken
By: Tanvi
Published: Monday, September 13, 2010 - 10:49pm

Ingredients




1 1/2 pounds skinless chicken drumsticks [bone in works best]
1 tablespoon canola oil for brushing
Slices of red (Spanish) onion, tomato and For the Tandoori Paste/Marinade:
3/4 cup plain yogurt
1 tablespoon lemon juice [preferably freshly squeezed]
2 teaspoons Red chili powder [or Cayenne powder] (as per taste)
1 teaspoon oil
1 1/2 teaspoons dry coriander powder
1 1/2 teaspoons fresh garlic paste
1 1/2 teaspoons fresh ginger paste
1/2 teaspoon turmeric powder
2 teaspoons dry fenugreek leaves [kasuri methi, available at indian stores]
1/2 teaspoon ground cumin powder
1/4 teaspoon ground cinnamon
Salt to taste
Few drops of orange food color [optional]

Preparation

1 Wash the chicken pieces thoroughly & pat dry with a paper towel. 2 Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone. 3 Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour. 4 For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes. 5 Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .Add the remaining ingredients of the marinade to the yogurt and mix well. 6 Rub this marinade over the chicken pieces.Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator. 7 For cooking , you can do any one of the following: 8 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! 9 Grill and cook the chicken for 2o minutes till done and but still tender. 10 Bake it in the oven for 25-30 minutes at 400 F,turning and basting with oil. 11 Pierce the chicken with toothpick/fork to check if it is done. 12 Serve with mint & coriander chutney, onion rings, lemon wedges and  sliced tomatoes. You can sprinkle some chaat masala also if you want.

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An indian favourite