For those of you who had made my Christmas Tandoori Chicken, a big pat on the back! Thank you for all the positive comments and I’m so happy it worked out for you .
If you are not aware by now, we LOVE our Indian food. So much so I dedicated a shelf in my pantry just for Indian spices. I’m currently working on experimenting with more North Indian recipes, do keep a lookout for them soon!
Today’s recipe is a simplified version of the original one. Even though the steps are easier, the authentic tandoori taste is definitely not compromised. Instead of using a whole chicken, which can be a little tricky to handle at times, I’m using drumlets. You could also use chicken legs, thighs or even wings for this. Let’s get started!
1 tbsp chili powder
1 tbsp garam masala (substitute curry powder if you can’t find it)
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp ground tumeric
3 tbsp peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
1/4 cup whole milk Greek yogurt
Zest and juice from one lime (about 2 tbsp juice)
1/4 cup vegetable oil
2-1/2 tsp salt
16 chicken drumlets / wings (about 500 g)
¼ cup greek yogurt
1 clove garlic
2 green chilies
1 cup coriander leaves
½ cup mint leaves
1 tsp sugar
¼ tsp salt
In a small pan over medium-low heat, add the chili powder, garam masala, cumin, coriander, turmeric and cook for 2 minutes until spices are fragrant.
Using a blender or mini food processor, blend the spices along with the ginger, garlic, greek yogurt, lime zest and juice, oil and salt until smooth.
Place the drumsticks in a zip loc bag and toss with the marinade. Refrigerate for at least 6 hours or overnight.
Arrange the chicken drumlets on the rack, leaving a little space between the pieces. Spread the marinade evenly on the drumlets if necessary.
Roast for 25 – 30 minutes, turning once midway, until the chicken is golden brown and cooked through. Serve with green chutney and garnish with lime wedges and coriander.
Blend all the ingredients together. Refrigerate for an hour before to serve.