An all time favourite Chicken Tandoori, originated from Delhi, can be used as a snack/appetiser or as a main course along with tandoori naan and some green chutney. Usually, we order this for our weekends, until I started preparing at home. And you don’t have to worry how it comes out, marination does all the magic.
Chicken cooked in a tandoor clay oven gives it a unique smoky taste. As we don’t have any such set-up at home, we have no other option but to grill it. I have grilled it in my microwave conventional oven, which has resulted in almost the same taste. I prefer making tandoori more than deep frying it as it requires very less oil. So, what more you want??
How To Make Grilled Chicken Tandoori with step-by-step photos:
- Wash chicken drumstick 2-3 times. Make deeo incisions like shown in the picture.
2. For this recipe, using hung curd is best, but if you don’t have, worry not. Here’s a tip for you. Take 4 tbsp of curd you have and put in a tea strainer or muslin cloth to drain off the excess water. At least you will get a tablespoon of water, which you don’t need, remaining 3 tablespoon can be used for the recipe. What say??
3. For the first marination, rub lemon and salt on the pieces and between the incisions well. Let it sit for 20-30 minutes.
4. Proceed with the second marination. Add all the ingredients mentioned under ‘Second Marination’. Rub well onto the chicken pieces. Refrigerate till you plan to prepare. I marinate for atleast 8- 10 hours.
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