December 17, 2012

Tandoori Chicken


1.Chicken drumsticks 6
2.Yogurt 1 cup
3.Ginger & garlic paste 1 tbsp
4.Lemon juice 1/3 cup
5.Chicken tandoori masala 1/2 packet ( You can find in any indian store any brand)
6.Garam masala 1tsp
7.Red chili pwd 1/2 tbsp
8.Orange food color 1/8tsp
9.White oil
10.Salt as per taste
11.Hand full of kasoori methi


Clean the drumsticks and marinate with lemon juice and salt and then using a sharp knife, cut slashes in the flesh to allow the marination to penetrate and keep aside for 1hr.Take a bowl and mix the yogurt,tandoori masala,Red chili pwd,garam masala pwd,ginger & garlic paste, kasoori methi & food color and then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight.Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted.
If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 F or 230 C degree. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve hot with sliced onion and lemon wedges.

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