The word "Tandoor" refers to a cylindrical clay oven used across Asia, so essentially anything cooked in it is termed as "Tandoori." Though I use a regular electric oven here, the recipe will yield the familiar, ever popular, restaurant style "Tandoori Chicken." The recipe can also be grilled and will be great for a flavor-packed barbecue season.
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First Marinade Ingredients
Things You'll Need
- 6 chicken drumsticks (skinless and bone in)
- Juice of 1 lemon
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon salt
Dry Roasting Spices
Things You'll Need
-
3 whole Kashmiri peppers or 1 tablespoon paprika (See Tip below)
- 3 teaspoon coriander seeds
-
1-1/8 teaspoon cumin seeds
- 1 cinnamon stick
Tip
-
Kashmiri Peppers are available in Indian stores. They are milder in flavor but add a wonderful red hue to any recipe. Alternatively use around 1 tablespoon of paprika. It wouldn't need dry roasting. Just whisk into the second marinade.
Second Marinade Ingredients
Things You'll Need
- 1 teaspoon garam masala
- ½ teaspoon salt
- 3 tablespoon ginger garlic paste
- 2 tablespoon grated onion
- 1 cup yogurt (I used low-fat)
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2 green chilis, finely minced (Serrano or Thai peppers work well)
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1 tablespoon vegetable oil, plus more for basting
Tip
-
Ginger garlic paste is available in Indian grocery stores. But alternatively, you could use 1 ½ tablespoons each of finely minced garlic and ginger.
Marinating the Chicken
Step 1
Clean and wipe dry the chicken pieces. Make deep slashes into the meat, around 2 to 3 slashes per drumstick. Mix in with the ingredients from the first marinade list and keep refrigerated in a covered container for 30 to 45 minutes.
Step 2
Next, dry roast the spices in a heavy bottom pan on medium heat. Stir or shake often to avoid burning the spices. This will take around 4 to 5 minutes.
Step 3
Let the spices cool down a bit, and then grind in a spice mill or coffee grinder to a fine powder.
Step 4
Whisk in the spice mix with the second marinade ingredients in a bowl, to make a thick paste.
Step 5
Coat the chicken pieces with the above tandoori paste, cover and refrigerate for at least 4 hours.
Tip
-
I usually marinate the chicken overnight, but not longer.
Roasting the Chicken
When ready to cook, preheat the oven at 375 Fahrenheit.
Step 1
Using vegetable oil, generously oil a baking tray well and place chicken pieces side by side. Drizzle a little of the vegetable oil over the chicken pieces as well. Roast the chicken for around 50 minutes. Baste and turn the chicken pieces during the roasting process.
Tip
-
Adjust cooking time for the size of chicken pieces. Also check with meat thermometer to make sure cooking process is done.
Step 2
For the last 5 minutes of roasting, turn on the broiler on and let the chicken roast for another 5 to 7 minutes. This helps in achieving that tandoori/barbecue effect in the oven.
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Step 3
Serve immediately with lime wedges and sliced onions.
