Tandoori Chicken is truly Indian.Its the unique flavors of the tandoori Chicken that has put India on the map of World cuisine. This Chicken goes into the World famous Butter Chicken that incessantly pleased the palettes of the British and still is one of the most ordered dishes.Although the recipe name calls for a tandoor oven for its authentic tastes, grilling them delivers results, well, almost closer to it. The recipe can also be used for baking in a hot oven.
Chicken legs/drumsticks : 4- 5 (4 large or 5 smaller) – Refer notes for Cooking times
Yoghurt : 2 tbsp (thick, not too sour)
Garam masala powder : 3/4 tsp
Chilli powder : 3/4 tsp
Kasmiri Chilli powder : 3/4 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Lemon juice : Half lemon
Butter : 1- 2 rsp, soft
Kasuri methi leaves : 2 tsp , crushed between the palms
Salt : 3/4 tsp
Clean and deskin the drumsticks and make gashes to the bone so the masala can permeate the flesh
Mix all of the items except the butter and mariante for about 5-6 hours or overnight in the Fridge.
If using grill turn the grill to medium High for the first 20 mins
Reduce to medium and now remove and flip the pieces and then grill for another 15 mins.
When you get the Char on both the sides .
Remove again and brush with the softened butter. Grill for another 7-8 mins
Remove. Serve with Onion rings and Lemon wedges.
The above mentioned times are for larger drumsticks. If using smaller, please grill on medium high for 15 mins and then flip and cook for 12 mins. Before brushing with butter and another 5-7 mins as desired.If the meat is getting charred quickly. Lower the heat and allow to cook for the stipulated time. Too much cooking will yeild rubbery drumsticks. Do not cook for more than necessary. Also too much masala will leave uncooked masala flavours.
If using oven bake for about 40-45 mins at 200C flipping regularly at 20, 20 and the last 5 mins brush with butter