I’ve prepared this Tandoori Chicken recipe countless times over the years, and it never fails to impress! Traditionally cooked in a Tandoor—a scorching hot clay oven—this dish can be just as delicious in a home oven. The key lies in the marinade—it not only infuses the chicken with rich, smoky flavors but also tenderizes the meat to perfection. I particularly love using chicken drumsticks for this recipe; their juicy, flavorful meat makes this dish irresistible.
ingredients:
2 lbs. skinned drumsticks, approximately eight pieces (you can use other cuts of chicken)
1/2 cup whole milk yogurt, preferably Greek-style
2 tbsp. lemon juice
3-4 cloves garlic, crushed (see notes)
3/4 square inch ginger, minced (see notes)
1 tsp. salt
1/2 tsp. cayenne pepper
1 tbsp. Garam Masala
1 tbsp. vegetable oil or ghee
5-6 drops of red food color (optional)
extra melted butter for basting (optional)
notes:
One of my favorite kitchen gadgets is the immersion or stick blender. I use it for grinding, blending, making chutneys, tomato puree, etc. If you have one, you can also use it to grind ginger and garlic together with yogurt for the marinade.
You can buy Garam Masala on my shop page.
preparation:
- Cut a diagonal gash to the bone on two sides of the drumstick.
- In a bowl, mix chicken with all of the ingredients except oil.
- Marinate in the refrigerator overnight or for at least 4-5 hours to allow the flavors to penetrate and the acid to tenderize the meat.
- Heat the oven to 400 degrees. Line an oven pan with foil and set a wire rack on top of it.
- Lightly blend oil with chicken, coating each piece.
- Arrange chicken wire rack and bake in the middle of the oven for 25-30 minutes or until almost done.
- Turn the pieces over and broil for 5 minutes.
- Take the chicken out of the oven, tent it with foil, and let it rest for 5-10 minutes before serving.
- You can baste the chicken with melted butter just before serving.
serving suggestions:
For a dramatic display, saute some thinly sliced onions on a griddle, arrange cooked chicken on top, garnish with coriander leaves and lime wedges, and serve sizzling hot! The onions keep the chicken moist and prevent it from sticking to the griddle.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.