My recipe for Tandoori Chicken took me a few tries to really perfect it, but I can now say it is truly PERFECTION. According to my husband, my Tandoori Chicken is better than any he’s had at a restaurant- and that is huge, considering he’s extremely judgy when it comes to 2 things: meat dishes & desserts.
I’ve found that letting the chicken sit in the marinade for at least 3 days really is a must; it makes the chicken all the more flavorful. I also don’t grill it or cook it on the stovetop, I bake it in the oven and then broil to char it. For me, it ensures the soft, juicy, and perfectly cooked chicken every time.
Note: When I add in my spices, I always eyeball it. I never measure anything down to the exact number. So as you are adding your ingredients, you should adjust to your liking in taste.
1 pack of Chicken Drumsticks
1.5 cup Plain Yogurt
2 Tbsp White Vinegar
2 Tbsp Lemon Juice
Salt (to taste)
1.5 TbspTandoori Chicken Masala
1.5 Tbsp Chicken Masala
1 Tbsp Chaat Masala
1 Tbsp Garam Masala
1 Tbsp Jeera (Cumin) Powder
1.5 Tbsp Red Chili Powder (see how spicy you want it-I prefer really spicy)
1 Tbsp Garlic Paste
1 Tbsp Ginger Pasta
Red food color (I buy mine from the Indian Grocery Store)
Instructions for Marination:
- Make small cuts on the chicken drumsticks and place them in either a large mixing bowl or a large cake pan (I used a bowl since it’s easier)
In a mixing bowl, add the yogurt, lemon juice, vinegar, all the spices, ginger paste, garlic paste, and red food color-mix well.
Add in the chicken and cover them completely in the marinade. You are better off using your hands to mix the chicken in to ensure they get coated completely.
Cover the bowl with foil and let it marinade in the fridge for at least 3 days.
Instructions for Baking:
- When you are ready to cook the chicken, preheat your oven to 550º F
Line a baking sheet with foil and place the drumsticks, ONE AT A TIME, onto the baking sheet. Try to avoid having excess marinade on the sheet.
You don’t want to pour the entire bowl onto the sheet at once because then the chicken won’t cook well and you’ll just have a burnt sheet with uncooked chicken
- You’ll have a lot of extra marinade left in the bowl so what I like to do is: get a pastry brush and just coat the drumsticks with the leftover marinade. I don’t over do it but just enough to make sure they are all well coated.
Bake the chicken for 15 minutes. When cooked, broil the chicken for an extra 2-3 minutes to char it.
Wait about 5 minutes before serving. Garnish with lime wedges.
Note: you can serve this with mint chutney on the side, it makes a killer combination