Juicy tandoori chicken with bold delicious flavours. Chicken drumsticks are marinated in yogurt and exotic aromatic spices for 24 hours. Then roasted in the oven, before being finished off under the grill.
I am a lover of spicy food. Being of Ghanaian heritage, a lot of the dishes I grew up eating were packed full of spices and flavour. Ginger, garlic, chillies and onions are frequent staples in most of the dishes of my motherland. I love a little heat in my food. Not fiery, over powering heat; but just a kick, you know?
Tandoori chicken is made with spices I love to cook with . The marinade is made with natural yogurt, garam masala spice mix, onions, garlic, ginger, lemon or lime, chilli powder, cumin, turmeric and paprika. Yes, the list is long, but do not be daunted by it. These ingredients are readily available in a lot of supermarkets.
To begin with cut two slits into the drumsticks. They should just reach the bone. These are to allow the marinade to penetrate into the meat. Place the chicken in a large non metallic mixing bowl. Then move on to making the marinade. Blend all the ingredients in a blender or food processor to a smooth paste. Cover the chicken in the paste, massaging it deep into the skin and flesh. Cover with a plastic wrap and place in fridge to marinate for as long as possible. I would recommend leaving the chicken to marinate for 24 hours.
When you are ready to roast, remove chicken from fridge an hour before cooking to warm it to room temperature. And roast for 45 minutes, turning once. Finish off chicken under the grill for that crispy skin.
Serve tandoori chicken with sliced onions, sprigs of coriander and a squeeze of lemon or lime. The flavours in the chicken just exquisite!!
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