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Tandoori chicken is a popular chicken appetiser prepared by marinating chicken drumsticks with curd, lemon and assorted Indian spices.
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1 stick Cinnamon
½ tsp Black Peppercorns
5 Green Cardamoms
2 Black Cardamoms
1 tsp Coriander Seeds
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1 tsp Cumin Seeds
3 Cloves
1 Bay Leaf
½ tsp Turmeric Powder
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3 Chicken Drumsticks
3 tbsp Curd
1 ½ tsp Ginger-Garlic Paste
1 tbsp Red Chilli Powder
1 tsp Chaat Masala
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2 tbsp Tandoori Masala
1 tbsp Oil
1 tsp Salt
1 tsp Kashmiri Chilli Powder
1 tbsp Lemon Juice
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For tandoori masala, dry roast cinnamon stick, black peppercorns, green cardamoms, black cardamoms, coriander seeds, cumin seeds, cloves and bay leaf.
Add turmeric powder, let it roast and grind all the spices together.
For marination, mix curd with ginger-garlic paste, red chilli powder, chaat masala, tandoori masala, oil, salt, Kashmiri chilli powder and lemon juice.
Coat chicken drumsticks with the marination masala and keep the bowl aside for 4 hours.
Roast the chicken for 30 minutes at 220 degree C. Serve hot with lemon juice, onion rings and green chutney.
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