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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!
Ingredients:
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)
Green Chutney:
¼ cup greek yogurt
1 clove garlic
2 green chilies
1 cup coriander leaves
½ cup mint leaves
1 tsp sugar
¼ tsp salt
The line up.
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.
How easy is that? 😀
Place the drumsticks in a zip loc bag and toss with the marinade. Refrigerate for at least 6 hours or overnight.
See you in 24 hrs’ time!
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.
Green Chutney:
Blend all the ingredients together. Refrigerate for an hour before to serve.
- 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
- ½ tsp ground tumeric
- 3 tbsp peeled and roughly chopped fresh ginger
- 7 garlic cloves, peeled and roughly chopped
- ¼ cup whole milk Greek yogurt
- Zest and juice from one lime (about 2 tbsp juice)
- ¼ cup vegetable oil
- 2&1/2 tsp salt
- 16 chicken drumlets / wings (about 500 g)
- Green Chutney:
- 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.
- Preheat the oven to 220°C / 450°F. Line a baking sheet with 2 sheets of aluminum foil (for easy clean-up) and set an oven-proof wire rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- 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.
- Green Chutney: Blend all the ingredients together. Refrigerate for an hour before to serve.
Rachelle
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