Chicken Tandoori #1
Submitted by jmb
Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minReal tandoori flavor starts with the marinade, and this one builds it right. Fresh ginger root, cumin, coriander, turmeric, and dry mustard get mixed into a base of yogurt and tomato paste that coats the drumsticks with a thick, spiced layer.
Pricking the drumsticks with a wooden pick before marinating is a must. Those small holes let the yogurt marinade penetrate deep into the meat instead of just sitting on the surface. The longer you marinate, the more flavor gets in. A few hours is good, but overnight is better.
Broiling is the move here since most home cooks don’t have a tandoor oven. The high, direct heat chars the yogurt coating into those signature dark spots while the inside stays juicy. Turn and baste frequently during those 30 to 35 minutes. The basting layers on more marinade and builds that characteristic tandoori crust.
Kitchen Tips
- Skinning the drumsticks is key. Skin blocks the marinade from reaching the meat
- Position the broiler rack about 6 inches from the heat source so the outside doesn’t burn before the inside cooks through
- Use a meat thermometer to check doneness. You’re looking for 165°F (74°C) at the thickest part
- Serve with basmati rice and a cooling raita to balance the spice
Variations
- Use chicken thighs instead of drumsticks for more tender, juicier meat
- Add a teaspoon of garam masala to the marinade for a warmer, more complex spice profile
- Grill over medium-high heat instead of broiling for a smokier finish
Ingredients
Directions
In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder.
Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce.
Add remaining oil and stir in yogurt.
Prick drumsticks several times with a wooden pick and place in a shallow glass dish.
Pour marinade over drumsticks and turn drumsticks in mixture.
Cover and marinate in refrigerator.
Preheat broiler.
Arrange drumsticks in a broiler pan and cook 30 to 35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking.
Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot.
Comments
looks nice!!but so many requirements!
can u find a recipe in which we don't have to put a lot of ingredients!
thanks a lot!!
Just did more than 20 searches, for chicken tandoori, there is no simple way, even some recipes which are called quick and easy, but I didn't see any differences between the ingredients, worth your efforts, it is a very delicious dish!