Tandoori Chicken
Chicken drumsticks marinated in yogurt and spices
If you have ever eaten tandoori food, then you probably have already tasted Tandoori chicken. This is the best-known and most popular dish of Tandoori cuisine and features prominently in Indian restaurant menus. The traditional recipe uses saffron that infuses the chicken with a rich aroma and gives it a warm red hue. Saffron being too expensive for most restaurants, they resort to using food coloring, which renders the chicken an alarming orange and does nothing for its taste. In this recipe, the chicken gets its color from the paprika and saffron used in it. The color might not be as bright as you see in restaurants but I hope the flavor is every bit as good.
Ingredients:
2 lb. chicken drumsticks, skinned
4 cloves garlic, grated or minced
1 inch piece ginger, grated or minced
4 tbsp plain yogurt, not low fat
2 tbsp oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tbsp dried fenugreek leaves
1/2 tsp ground black pepper
1/2 tsp paprika
½ tsp saffron strands
2 tbsp lemon juice
1. Place chicken in deep mixing bowl. Make a few deep cuts in each piece for the marinade to permeate through.
2. Add all remaining ingredients to bowl. Mix well, tossing chicken to coat with marinade. Cover and refrigerate for at least 4 hours or overnight.
3. Heat outdoor barbecue grill to medium low. Lift chicken from marinade and place on barbecue. Cover and grill for about 20 – 25 minutes. Turn chicken occasionally while cooking and baste with leftover marinade. When chicken is cooked through and lightly brown all over, heap the pieces in a platter and sprinkle liberally with additional lemon juice if desired.
Serves four- six