Tandoori Chicken
Course: MainCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
8 chicken drumsticks
¼ tsp red food coloring
¼ tsp yellow food coloring
½ cup yogurt
1 tsp cumin seed
½ tsp coriander seed
2 cloves garlic
1 piece ginger root, 1" long
1 tsp salt
1¼ tsp lemon juice
1 tsp paprika
½ tsp red chili powder
1 tbsp garam masala
3 tbsp butter, melted
Directions
- Remove skin and fat from the chicken; wash, drain, pat dry with a paper towel, and make several slits into chicken
- Mix red and yellow food coloring and brush over chicken
- Add yogurt to a bowl, then add remaining food coloring
- Dry roast cumin and coriander seeds on medium heat for 3-4 minutes, then grind to a powder and add to yogurt
- Grind garlic and ginger to a fine paste and add to yogurt
- Add salt, lemon juice, paprika, red chili powder, garam masala, and half the melted butter to the yogurt
- Thoroughly mix yogurt and added ingredients, then add chicken to marinate overnight in the refrigerator
- Preheat oven to 400 degrees
- Place chicken in a greased roasting pan and roast for 10 minutes
- Reduce oven to 375 degrees
- Brush chicken with remaining marinade and butter
- Turn and roast for another 20 minutes, until the chicken is cooked and red in color