Ingredients
- Chicken Drumsticks - 12
- Plain Yogurt - 6 tbsp
- Ginger Garlic paste - 1 tbsp
- Chilli Powder - 2 tbsp (add more or less based on required spice level)
- Corriander Powder 2 tsp
- Cummin Powder 2 tsp
- Turmeric Powder - 1 tsp
- Pepper Powder - 1 tsp
- Chicken Masala Powder - 2 tsp
- Tandoori Paste 2 tbsp
- Lemon - 1
- Carrot - 5
- Celery - 4
- Onion - 1
- Oil - 2 tbsp
- Salt
Marination - 1
- Make small cuts in the fleshy parts of the drumstick
- Make a paste of chilli powder (1 tbsp, 1/2 lemon juice and salt).
- Apply the paste in the cuts you made in the drumstick
- Keep it aside for 30 minutes
Marination - 2
- Take the yogurt in a bowl
- Add the remaining chilli powder, coriander powder, cumin powder, turmeric powder, pepper powder, chicken masala, tandoori paste and ginger garlic paste to the yogurt
- Add the remaining lemon juice to the mix it well
- Mix the drumstick pieces and add oil on top of it finally
- Keep it aside for 6 to 8 hours
Preparation
- Cut the carrots and celery into big pieces to form a layer (bed) in the baking pan (This will prevent the chicken getting soggy with the water coming out of the chicken. This is not needed if you have a grilling stand on top of the baking pan)
- Arrange the chicken pieces one by one on the carrot and celery layer
- Preheat the oven to 350°
- Keep the pan inside the oven and bake for 45 minutes
- Slice the onion vertically and fry it little bit in a pan
- Sprinkle the fried onion on top of the tandoori chicken
- Garnish with sliced lemon pieces
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