Name: Tandoori Murgh recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 4-5 Chicken drumsticks; First Marination:; 1 tsp oil; 1 tsp kashmiri red chili powder; 1 tbsp fresh lemon juice; Salt as required; Second marination:; 1/3 cup thick fresh yogurt; 2 tbsp oil; 1 tsp kasuri methi; 1 Tsp Coriander Powder; ½ tsp Kashmiri chili powder; 1/4 tsp pepper powder; 1 ½ tsp ginger garlic paste; 1 tsp garam masala powder

Ingredients Serving: 2

4-5 Chicken drumsticks
First Marination:
1 tsp oil
1 tsp kashmiri red chili powder
1 tbsp fresh lemon juice
Salt as required
Second marination:
1/3 cup thick fresh yogurt
2 tbsp oil
1 tsp kasuri methi
1 Tsp Coriander Powder
½ tsp Kashmiri chili powder
1/4 tsp pepper powder
1 ½ tsp ginger garlic paste
1 tsp garam masala powder

Instructions

Wash drumsticks and wipe off with disposable kitchen tissues. Slit twice or thrice randomly.
Marinate with ingredients mentioned under first marination. Rub the drumsticks with the marinade for 3 to 4 minutes to make them tender. Set this aside for 15 to 20 minutes.
Mix all the ingredients mentioned under second marination, marinate the drumsticks with this. Refrigerate overnight or 6 hours. Mix little red chili powder in 1 tsp oil. Keep this aside. You can skip if using food color.
For oven method : Preheat the oven at 240 C for at least 15 minutes. Grease a foiled baking tray. Pick up the drumsticks and let the extra marinade drip off to the bowl. Place them on the baking tray and baste with the prepared oil lightly.
Grill for 15 minutes, baste again with the oil and back to the oven. Flip the drumsticks and repeat the basting and bake for 10 -15 minutes, depending on your oven and chicken.
To give a real tandoori flavor, burn a char coal and place it on a plate, beside the plate place the grilled chicken and cover all these with a large utensil and leave it for about 3 to 4 minutes. You get the flavor of char coal grilled chicken.

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