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By Chef Chandan Prajapati

Tandoori Chicken Drumstick

INGREDIENTS

Chicken Drumstick pieces - 12 

Ginger Garlic paste - 1 tbsp

Red chilli paste - 1 tsp

Salt to taste

FOR THE RED MARINATION

Mustard oil - 2 tbsp

Ginger garlic paste - 1 tsp

Kashmiri red chilly powder - 1 tsp

Red chilli paste - 1/2 tsp

Dhaniya powder or Coriander powder - 1 tsp

Chat masala - 1/2 tsp

Garam masala - 1 tsp

Lemon juice - 1 tbsp

Hung curd - 150 gm

Black salt - 2 pinches

METHOD

1 Put a small cuts on the chicken drumstick pieces with a sharp knife. Marinate the chicken drumstick pieces with ginger garlic paste, red chilly paste and salt. Leave aside for 1 hour.

2. Make a red marination by mixing all the ingredients of red marination in a clean bowl with a whisk.

3. Now marinate the chicken drumstick pieces second time with the red marination. Rest for 10 to 15 minutes.

4. For cooking either use tandoor or bake in oven. To cook in tandoor use a skewer to pierce the chicken drumstick pieces and keep in the hot tandoor till the chicken drumstick pieces are well cooked  cook for approximately 16 to 17 minutes.. Keep basting with melted butter while cooking to prevent drying up. To bake in the oven place the chicken drumstick pieces in a baking tray. Brush with melted buteer. Cover the baking tray with aluminium foil or silver fouil and bake at 180°C for 20 minutes approximately.

5. Once cooked serve with some kachumber salad and a lemon wedge. 

 

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