Sunday, January 25, 2015

Tandoori Chicken - The super easy version

There will be days inyour life when no matter how much you enjoy cooking and say its a therapy for you..the very thought of cooking will give you the jitters. Happens to me many times too often. Nevertheless you still want something yummy, something comforting and take aways are not an option either. What does one do?! Make this super easy version of Oven Grilled Tandoori Chicken. Ever since I have been on the  healthy eating path, tandoori chicken has been my faithful companion. Everytime in doubt, a piece of well grilled succulent juicy chicken makes me happy. And the bong in me just needs a bit of rice and daal along and I am good to go. The only effort in this dish is the marination that can be done even a day ahead. The marinated chicken can be frozen too for upto a week.


Chicken drumsticks - 8-10 pieces

Hung curd - 2 tbsp.

Lime juice - 1 tbsp.

Salt - to taste

Ginger - garlic paste - 1 tbsp

Kashmiri red chilli powder  - 1 tbsp.

Garam masala powder - 1 tbsp.

Gram flour/Besan  - 1 tsp

Mustard oil - 1 tbsp.

Butter/oil - for basting

 Wash and dry the chicken drumsticks. Make small gashes all over. Marinate with salt and lime juice and keep aside for 15 mins.

In a bowl, mix together the curd, ginger-garlic paste,kashmiri red chili powder,garam masala powder, gram flour and mustard oil.

Add the chicken pieces and coat each of the piece well with the marinade. Cover the bowl with a cling film and keep in the refrigerator for atleast 2 hours or more.

Line a baking tray with foil paper. Place the chicken pieces and grill in a preheated oven at 250 degree centigrade.

Serve on a bed of fresh lettuce and a side of mint chutney and onion rings.

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