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We are so excited to share our tandoori chicken recipe created for our collaboration with Femina India. We are grateful for this opportunity and had a lot of fun filming the video during the process. This delicious recipe pairs really well with mint chutney and mixed salad. During the summer, this is one of our favourite BBQ chicken marinades.
Here are the video instructions:
Ingredients
- 1.5 kgs of chicken drumsticks and thighs
- 1 cup Yogurt
- 2 tbsp Tandoori Masala
- 2 tsp Kashmiri Chili powder
- 1 tsp Garam masala
- ½ tsp Turmeric powder
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- 2 tsp Ginger-garlic paste
- 3 tbsp Lemon juice
- 2 tsp Salt
- ½ tsp Ajwain seeds crushed by hand
- ¼th cup Sunflower oil
Instructions
- De-skin, wash and slit the chicken and keep aside
- In a bowl, add ingredients #2 – 13 one by one
- Mix all these ingredients together nicely
- Add chicken to the bowl of the prepared marinade
- Mix well to ensure the chicken is thoroughly covered in the marinade
- Cover the bowl with cling film
- Place it in the fridge for a minimum of 1 hour
- Pre-Heat the oven to 425 F
- Remove the chicken from the fridge
- Place them on a wire rack/grill
- Place the rack on a baking tray to contain the dripping marinade
- Cook the chicken on the middle rack for 15 mins
- After 15 mins, remove the chicken from the oven
- Flip the chicken over and baste the chicken with the remaining marinade
- Place the chicken back in the oven and cook for another 15 mins
- After 15 mins, broil the chicken on the top most rack for 1 minute on each side. Don’t close the oven door completely while broiling
- Remove and serve the Tandoori Chicken with mint chutney and mixed salad
Did You Make This Recipe?
Share your creation and tag us on Instagram at @TastySpicyDelish.