Tandoori Chicken Drumstick Recipe

Tandoori Chicken Once Upon a Chef

WEBSep 20, 2022 · Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over …

1. In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
2. Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
3. Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
4. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.

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Spicy Tandoori Chicken Lovefoodies

WEBJan 12, 2019 · In a mixing bowl, stir in the yogurt, tandoori spices and squeeze the juice of half a lemon or 1 lime. Stir everything well so it is all …

Rating: 4.7/5(10)
1. Prepare the chicken - Use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of theIn a mixing bowl, stir in the yoghurt, tandoori spices and squeeze the juice of half a lemon or 1 lime. Stir everything well so it is all combined. (Save the other half lemon / lime for serving)
2. Add the drumsticks and leave covered in the fridge for 1 -2 hours, (minimum 30 minutes). The longer you leave the meat to marinade, the stronger the flavour will be.
3. Switch your grill on to a medium heat and place the drumsticks on your grill rack.If you want to bake in the oven, place the chicken pieces on a grill rack, with a little water in the tray to allow the steam to keep the chicken moist and bake at 400 F / 200 C for approximately 20 minutes (depends how thick your chicken is). If you want a charred effect on the skin after baking, pop it under a very hot grill for a minute or so until the skin turns darker.
4. Your drumsticks will be ready when the skin crisps up, and turns slightly black and charred. Don't forget to turn the drumsticks over when one side is done! Also, where you have made the incisions, check the juices are running clear from the bone area, and the chicken will be ready.

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