Tandoori chicken – The bright orange glow from the turmeric, kashmiri chilli powder, cumin, and garam masala in yogurt that coat the chicken and fall into a sauce sopped up with basmati rice and naan are very easy to love.
In this post I am showing how to balance the height in a plate presentation. Always try to elevate your main course from your garnishes. If the main course is small in portion use a base with a matching accompaniment. I have used turmeric scented potato as a base for this tandoori chicken.
Tandoori chicken drumstick
Serves – 4
Prep Time: 20 Minutes
Cook Time: 45 minutes
Chicken drumsticks – 10 nos
Garam masala – 1 tablespoon
Ground cumin – 1 tablespoon
Ground coriander – 1 tablespoon
Ground turmeric – 1/2 teaspoon
Kashmiri chilli powder – 1/2 teaspoon
Peeled and roughly chopped fresh ginger – 3 tablespoons
Peeled and roughly chopped – 6 to 7 garlic cloves
Greek yogurt – 1/4 cup
Zest and juice from one lime
1/4 cup vegetable oil
Salt to taste, chaat masala to sprinkle
- In a small pan over medium-low heat, combine kashmiri chilli powder, garam masala, cumin, coriander and turmeric. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Blend the ginger and garlic and make in to a paste. Add the above spices, ginger garlic paste with Greek yogurt, lime zest and juice, oil and salt.
- With a very sharp knife, make 2 or 3 slashes in each drumstick.
- Mix the drumsticks with the marinade. Cover and refrigerate for at least 1 hours.
Preheat the oven to 160 degree C
- Arrange the chicken on a baking tray, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks.
- Roast for 45 minutes, until the chicken is done. Sprinkle some chaat masala on top. Your tandoori chicken is ready to serve.