My Mom's Authentic Tandoori Chicken Recipe (Oven or Grill)

Name: My Mom's Authentic Tandoori Chicken Recipe (Oven or Grill)
Total time: 300 min
Ingredients: 2 lb Chicken drumstick; ½ cups Yoghurt; 1 tbsp Garlic, paste; 1 tbsp Ginger paste; 1 tbsp + 1 Lemon; 1–2 tbsp Kashmiri; ½ tsp Turmeric, ground; 2 tsp Garam masala; 2 tsp Salt; 1 tbsp Oil; 1 Red onion; ½ cups Cilantro

By Ministry of Curry · 300 min

Ingredients

Chicken drumstick2 lb
Yoghurt½ cups
Garlic · paste1 tbsp
Ginger paste1 tbsp
Lemon1 tbsp + 1
Kashmiri1–2 tbsp
Turmeric · ground½ tsp
Garam masala2 tsp
Salt2 tsp
Oil1 tbsp
Red onion1
Cilantro½ cups

Instructions

Make 3 to 4 slits across each drumstick (or 5 to 6 on each side of chicken legs). Whisk together the yogurt, ginger, garlic, lemon juice, chilli powder, turmeric, garam masala and salt to make a marinade. Coat the chicken evenly and refrigerate for at least 5 to 6 hours, or up to 24 hours.
Take the chicken out of the fridge 30 minutes before cooking.
For the oven: preheat to 400°F. Set a wire rack over a baking tray, arrange the chicken on it and spray with cooking oil.
Drumsticks: bake 15 minutes, then broil on high for 5 minutes until charred in spots.
Legs: bake 15 minutes, turn, brush with leftover marinade if any, spray with oil and bake 10 more minutes. Turn again, spray with oil and broil on high for 5 minutes until charred.
For the grill: preheat to 400 to 450°F. Brush the chicken with oil and place on the outdoor grill.
Drumsticks: grill 20 minutes or until the juices run clear. Legs: grill 30 minutes, turning halfway through.

Summarized from Ministry of Curry's video. Watch it for the details.

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