Chicken is said to have been first domesticated in the Indian sub-continent from the jungle fowl. It is befitting then that India’s most famous chicken dish is the Tandoori chicken. This staple of Indian restaurants all over the world, owes its name to the clay oven, the Tandoor in which it is grilled. Breads such as Naan and Tandoori roti are cooked by slapping the dough on the inner walls of the tandoor, whereas the chicken is skewered and cooked in the tandoor. An oven is a great substitute at home, I personally prefer to grill the chicken on a charcoal grill.
- Chicken drumsticks - 10
- Kashmiri chilli powder - 3 tsp
- Ginger garlic paste - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Cumin & coriander powder - 1 1/2 tsp
- Greek yogurt or hung yogurt - 1/2 cup
- Lime juice - 2 tbsp
- Oil - 1 tbsp
- Salt - to taste
Remove the skin from the drumsticks, wash and rinse the chicken and pat dry.
Using a sharp knife, make slits in the fleshy part of the drumsticks.
Mix all the ingredients for the marinade in a bowl.
Pour the marinade over the chicken drumsticks and mix well.
Refrigerate the marinated drumsticks for 4 - 6 hours, overnight would be preferable.
Pre-heat oven to 450 F.
Place the drumsticks on a grilling rack and place a baking tray or drip pan below to collect the juices.
Bake for about 25 minutes and then turn the drumsticks over.
Bake for another 20 minutes.
I check if the chicken is done by pulling out the largest drumstick and then slicing with a knife to check if the chicken is cooked all the way through. The recommended internal temperature is 165 F if you would like to check with a meat thermometer.
If you prefer the chicken to be slightly charred - you can turn on the broiler for a couple of minutes.
Let the chicken rest for a few minutes and then then serve it with sliced onions and lime wedges.
- If you prefer, you can buy tandoori paste or powder from your local grocery store. You can then mix the paste or powder with yogurt and add salt if needed to form the marinade.
- A charcoal grill imparts a smoky flavor. I use indirect heat, I move the coal to the sides of the grill and place a drip tray between the coals on the grate. I then arrange the drumsticks on the grill above the drip tray. It takes about 45 to 50 minutes for the chicken to cook – the end product though is moist, succulent chicken!
AshwinApril 1, 2013 at 5:08 pm
Swear by every thread of flesh in this dish cooked by Bhavaji. This preparation will give the Royal Khansama’s of the Nizam’s and the Moghuls a run for their money. In fact would beat them hands down.
RajeshApril 1, 2013 at 9:21 pm
Thanks Ashwin! High praise indeed from a connoisseur, the greatest meatetarian I’ve known!