Indian cuisine is characterized by its subtle yet intensive use of spices. It’s probably the most diverse cuisine; each region, each state giving their own twist to the flavor. It has evolved through centuries and now that I’m miles away from homeland; I see it has even grown through sub-continents. Tandoori chicken is probably the most famous Indian dish worldwide.
Chicken marinated with yogurt and spices; grilled or roasted at the right temperature can make anyone’s mouth water.
Tandoori chicken, the name originated from chicken roasted in a tandoor, a clay oven. In today’s world, ovens have taken over and though many like to bake the chicken with the spices, I love to use the broil setting, which gives it a distinct charred look and taste.
You can make your own Tandoori masala which is nothing but a blend of spices, rather than buying it from stores. According to Wikipedia , the specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper and other spices and additives like lemon juice.
Health conscious readers might like to use chicken breast, but drumsticks work the best for this recipe. If you want to avoid oil, you can use oil spray.
6 chicken drumsticks
5-6 tbsp tandoori masala (This is available in all Indian stores)
5 tbsp ginger garlic paste
1 tbsp lemon Juice
1/2 teaspoon cayenne pepper
2 tbsp oil
1 tsp pepper powder
1 tsp Salt
6 tbsp yogurt
1tsp red color
1. Clean and make 2 or 3 long slits on each piece to allow the marinade to penetrate.
2. Apply salt, tandoori masala, yogurt, lime juice, red color, cayenne pepper, all over the chicken and keep aside. Make sure to apply well between all the slits and inside. Don’t be scared to use your hands!
3. Leave it to marinate. The more time you can give it, the better it comes out to be. Minimum time is half an hour and maximum is overnight. Leave it covered in the refrigerator. Remove the chicken from the refrigerator at least 30 minutes before cooking.
3. Preheat your oven to 425 degree Fahrenheit.
4. Broil for 20 to 35 minutes till the chicken is tender.
5. If chicken gets dry, brush it with oil.
6. Remove from oven.
7. Sprinkle pepper powder on top!
8. Serve hot, garnished with sliced onions, cilantro and lime wedges.
It can be heated on griddle if serving later.