257 kcalIndian Tandoori Chicken
480 min serves 3
Gluten-Free
28gprotein6gcarbs14gfat
Ingredients
- •1½ pounds chicken drumsticks
- •1 tablespoon canola oil
- •¾ cup plain yogurt
- •1 tablespoon lemon juice
- •2 teaspoons chili powder
- •1 teaspoon oil
- •1½ teaspoons coriander powder
- •1½ teaspoons garlic paste
- •1½ teaspoons ginger paste
- •½ teaspoon turmeric powder
- •2 teaspoons dried fenugreek leaves (kasuri methi)
- •½ teaspoon ground cumin powder
- •¼ teaspoon ground cinnamon
- •salt
- •3 drops orange food color
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Method
Adapted from foodista.com
- Wash the chicken pieces thoroughly & pat dry with a paper towel.
- Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
- Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
- For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
- 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.
- Mix well.
- Rub this marinade over the chicken pieces.
- Put the chicken pieces and marinade in a bowl.
- Cover the bowl with a plastic wrap.
- Marinate overnight or for at least 6-7 hours in a refrigerator.
- This is what I do: Preheat the oven at 450°F broiler mode.
- Line a baking sheet with aluminum foil.
- Arrange the chicken pieces on it.
- Brush the marinated chicken pieces with oil/butter.
- Tip the sheet inside the oven on top rack.
- 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.
- Serve with mint & coriander chutney, onion rings, lemon wedges and sliced tomatoes. You can sprinkle some chaat masala also if you want.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.