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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- 12 chicken drumsticks
- 2 teaspoons garam masala spice
- 240 ml (1 cup) natural yogurt
- 1 medium onion, finely chopped
- 4 garlic cloves
- 1 inch piece fresh ginger, peeled and chopped
- juice from 1 lemon
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons tumeric
- 1 tablespoon paprika
- 1-2 teaspoons salt
- lime wedges
- sliced onions
Cut two slits into each chicken drumstick. They should just reach the bone. These are to allow the marinade penetrate the meat.
Mix all the remaining ingredients in a food processor or blender and blend to a smooth paste. Place chicken in a large mixing bowl and cover it in the paste, massaging it deep into the skin and flesh. Cover chicken with a plastic wrap and place in the refrigerator to marinate for as long as possible, preferably 24 hours.
Remove chicken drumsticks from the refrigerator an hour before cooking to bring it to room temperature. Position a rack in the center of the oven. Pre-heat oven to 200°C/400°F/Gas Mark 6.and heat the oven to 375ºF. Line baking sheet with foil and place a rack on tray. Wipe the rack with a paper towel in oil.
Remove chicken from the marinade and place on the rack. Roast for 45 minutes, turning once halfway through. When fully cooked the juices will run clear. Baste drumsticks with melted butter. Turn on the grill and grill chicken for 5 minutes or until crisp all over.
Serve drumsticks with lime wedges, onions and coriander.
Chilli powder content can be adjusted to taste.
Jessica @ Sweetest Menu says
Oh I love tandoori flavours, these looks just lovely!!