Tandoori chicken

Name: Tandoori chicken
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 chicken drumticks; 1 Tsp butter; 1.. Marination-; 1/2 tsp Haldi powder-; tsp Kashmiri red chilli powder-1/2; tsp Lime juice-2; as per taste Salt; 2.. Marination -; 5 tsp Yogurt-; 2 tsp Oil-; 1 tsp Kasuri methi dried-; 2 tsp Corriender powder; 1/2 tsp Kashmiri red chilli powder-; 1/2 tsp Pepper powder-; 3 tsp Ginger garlic paste-; 2 tsp Garam masala-; 1 tsp Amchur powder-

Devashish Sutradhar @cook_9779317

Ahmedabad

Tandoori chicken

Devashish Sutradhar @cook_9779317

Saved

Ingredients

40 mins

4 servings

8chicken drumticks
1 Tspbutter
1..Marination-
1/2 tspHaldi powder-
tspKashmiri red chilli powder-1/2
tspLime juice-2
as per tasteSalt
2..Marination -
5 tspYogurt-
2 tspOil-
1 tspKasuri methi dried-
2 tspCorriender powder
1/2 tspKashmiri red chilli powder-
1/2 tspPepper powder-
3 tspGinger garlic paste-
2 tspGaram masala-
1 tspAmchur powder-

Saved

Steps

40 mins

1

Wash and wipe dry the drumsticks.
2

Make 2-3 slits on each drumstick.
3

Mix the ingredients of first Marination. Rub the paste on drumpstick it the slits also for better results. Keep aside for 30 mins.
4

Mix mixture of 2nd Marination. Rub on drumpstick and refrigerate for 6-8 hours.
5

Preheat the oven at 240° for 15 mins. Take the baking tray and baste it with oil. Place the drumpstick on tray. Avoid placing them too close as chicken ozzes moisture and it can make chicken soggy.
6

Bask the chicken with melted butter. Grill the chicken @ 200° for 15 min on one side.
7

Flip over the chicken bask with butter the second side. And again grill for 15 mins.
8

Take out the drumsticks. Place them on a serving tray.Place a burning charcol on a small katori and pour 1/2 tsp ghee on it and cover the serving tray with a big lid for 2-3 mins. Remove the charcol dish. This will give a perfect smoky taste to the chicken.
9

Garnish with spring onions, lemon wedges, carrot. And serve hot.