Empty My Fridge
My Mom's Authentic Tandoori Chicken Recipe (Oven or Grill)
Ingredientes
- Chicken drumstick2 lb
- Yoghurt½ xícara
- Garlic · paste1 colher de sopa
- Ginger paste1 colher de sopa
- Lemon1 colher de sopa + 1
- Kashmiri1–2 colheres de sopa
- Cúrcuma · ground½ colher de chá
- Garam masala2 colheres de chá
- Salt2 colheres de chá
- Oil1 colher de sopa
- Red onion1
- Cilantro½ xícara
Modo de preparo
- 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.
Resumido do vídeo de Ministry of Curry. Assista para ver os detalhes.
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