Monday, September 17, 2012

Tandoori Chicken

Method adapted from "Vah-reh-vah"'s tandoori chicken.  (Thanks to friends, Anita & Victor for referencing the site!  If you haven't seen Vah Chef's videos, you have got to check it out.  He is passionate - and emotional at times - about food!  At times I don't find the recipes accurate, but the videos are helpful.

All that to say . . . tandoori chicken.  So, this recipe omits the "red dye" that is used to get classic tandoori chicken look.  A typical recipe will use this red dye (similar to link above, but the red variety, not orange), but for health reasons, it's better to avoid it.  Paprika may be used to achieve a similar color, but personally, I don't like the taste. 

8 chicken legs (drumsticks)
2 tablespoons lemon juice
2 teaspoons chili powder
2 teaspoons salt
1/2 cup yogurt
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 tablespoons ginger garlic paste

Make 3 long slits into each drumstick, deep into the flesh.  Rub the lemon juice, chili powder and salt into the chicken, making sure to go into each of the slits.  Marinate for up to 2 hours.

Mix together the yogurt, coriander, cumin, black pepper, garam masala, turmeric and ginger garlic paste until smooth.  Thoroughly rub into the drumsticks.  Marinate for up to 8 hours.

To cook, choose one method:

1.  Grill.  Oil the grill grate well, then turn on the grill.  When it is hot, place the chicken on it.  Sear the meat by browning on all sides, then move away from direct flame to finish cooking.  It will take about 25-30 minutes depending on the size of the drumsticks.

2.  Bake.  Preheat the oven to 400F.  Oil a glass baking pan (lining it with aluminium foil will eliminate difficulty in cleaning the dish later), and place the chicken in it.  Bake for 25-30 minutes.  You will need to drain the juice that collects at the bottom of the pan as needed as it bakes.

Optional garnish: when the chicken is done, garnish with onions, roughly chopped cilantro leaves and lime wedges.  Also can sprinkle on chat masala.

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