Indian Tandoori Chicken

Photo: Tanvi

Ingredients

1 1/2 pounds skinless chicken drumsticks [bone in works best]

1 tablespoon canola oil for brushing

Slices of red (Spanish) onion, tomato and For the Tandoori Paste/Marinade:

3/4 cup plain yogurt

1 tablespoon lemon juice [preferably freshly squeezed]

2 teaspoons Red chili powder [or Cayenne powder] (as per taste)

1 teaspoon oil

1 1/2 teaspoons dry coriander powder

1 1/2 teaspoons fresh garlic paste

1 1/2 teaspoons fresh ginger paste

1/2 teaspoon turmeric powder

2 teaspoons dry fenugreek leaves [kasuri methi, available at indian stores]

1/2 teaspoon ground cumin powder

1/4 teaspoon ground cinnamon

Salt to taste

Few drops of orange food color [optional]

Preparation

Wash the chicken pieces thoroughly & pat dry with a paper towel.

Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.

Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.

For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.

Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .Add the remaining ingredients of the marinade to the yogurt and mix well.

Rub this marinade over the chicken pieces.Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator.

For cooking , you can do any one of the following:

This is what I do: Preheat the oven at 450 F broiler mode.Line a baking sheet with aluminum foil and arrange the chicken pieces on it.Brush the marinated chicken pieces with oil/butter. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done but still tender.You may get some burnt marks on the chicken but that’s okay!After the chicken is done,take a small bowl and light a little piece of charcoal in it.Tranfer the chicken to a big bowl and in between,place the small bowl with charcoal and cover with a aluminium foil for about 5 minutes.This will infuse the chicken with smoky flavor.Be very careful doing this.Take care that there should be no vivible flame on the charcoal piece,only fumes!

Grill and cook the chicken for 2o minutes till done and but still tender.

Bake it in the oven for 25-30 minutes at 400 F,turning and basting with oil.

Pierce the chicken with toothpick/fork to check if it is done.

Serve with mint & coriander chutney, onion rings, lemon wedges and sliced tomatoes. You can sprinkle some chaat masala also if you want.