Friday, 15 January 2010

Irresistible Tandoori Chicken recipe

Chicken drumsticks - 10 nos
Garlic pods - 5 nos
Chilli/Paprika powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Royal curry powder - 1 tsp
Turmeric powder - 1 tsp
Oil - half a cup (sounds too much, but there is no need to add any extra while cooking them)
Spring onions - As required for garnishing

Preparation Method:
1) Grind garlic & keep aside.
2) Remove skin from the fleshy part of the chicken drumsticks, leaving the bone end. This prevents chicken tearing into pieces after cooking. Give a little slit on the fleshy part with a knife.
3) On a separate bowl, thoroughly mix all the ingredients (except chicken & spring onions).
4) Then rub it with the chicken drumsticks one at a time.
5) Let them marinade overnight (atleast 4 hours) in the refrigerator.
6) Place an aluminium foil on the baking tray & arrange the chicken pieces.
7) Preheat the oven to 180°C & cook the chicken for 45 minutes, turning it once.
8) Once the chicken is cooked with the reddish orange colour, take them out leaving the fat. Remove any extra oil by giving a gentle press with a kitchen towel/tissue.
9) Serve hot with chopped spring onions.

Other suggestions for better taste:
1) If grilling: 180°C for 20 minutes on the top rack.
2) Can also serve with chopped mint or coriander.
3) Can use the left-over juice from the tray in stews & casseroles.

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