- 12 Chicken drumsticks
- 2 tablespoons Vegetable oilplus extra for brushing
- 1⁄2 cup chopped White onion
- 2.3 tablespoons chopped Garlic
- 2.3 tablespoons chopped fresh Ginger
- 1 teaspoon finely chopped Serrano Chileor jalapeño chile
- 1 tablespoon Sweet paprika
- 1/4 teaspoons Salt
- 1 teaspoon ground Cumin
- 1 teaspoon ground Turmeric
- 1 teaspoon ground Coriander
- 1 teaspoon Garam masala
- 1/2 teaspoon Cayenne pepper
- 1/2 cups plain whole- fat Yogurt
- 1/2 tablespoons freshly squeezed Lemon juice
- 1/2 teaspoon Kosher salt
- 3/4 teaspoon freshly Ground white pepper
- 1/4 cup chopped Mint
- 1 tablespoon Honey
Tandoori chicken is a straightforward recipe that requires only a homemade spice mix. It is loaded with flavor and great for a dinner or a party, BBQ, or even a picnic. Thanks to the marinade, the chicken meat will remain moist and succulent, and everyone will enjoy every bite from the lovely crispy texture. You can serve this dish with green salads or rice bowls.
by Lisa Kuropka @ flickr
Place the chicken in a baking dish and combine the oil, onion, garlic, ginger, and the serrano pepper in a blender, and process at high speed until it forms a smooth paste.
Add the paprika, salt, cumin, turmeric, coriander, Garam masala, and cayenne, and continue to process until well blended.
Add the yogurt and 1 tablespoon of the lemon juice, and process to form a smooth sauce, scrape down the sides of the bowl as necessary.
Pour the marinade over the chicken and turn to coat the pieces evenly.
Cover the baking dish tightly with plastic wrap, refrigerate for at least 4 hours or overnight. Don't forget to turn the chicken occasionally.
Preheat a grill to medium heat and the chicken from the marinade and pat it dry with paper towels. Brush the chicken with vegetable oil, and season it with kosher salt and 1 ⁄4 teaspoon of white pepper. Place the chicken on the grill and cook for 10 to 12 minutes on the first side.
Turn and rotate as necessary. Cook on the second side for 10 to 12 minutes. Or until the chicken is just cooked through and an instant-read thermometer inserted registers 160° to 165°F.
Remove the chicken from the grill and let it rest briefly.
Meanwhile, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, the mint, the honey, the remaining 1 teaspoon garlic, remaining 1 ⁄2 teaspoons ginger, remaining ½ tablespoons lemon juice, remaining 3 ⁄4 teaspoon salt, and remaining 1 ⁄2 teaspoon white pepper in a food processor and pulsing until well incorporated.
Transfer to a serving bowl and serve with the chicken. And voila, your chicken is ready!