1 teaspoon mustard powder
1 piece ginger root, peeled, chopped; (2)
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon lemon juice
1/4 teaspoon hot chili powder
2 teaspoon tomato paste
1/3 cup corn oil
2/3 cup plain yogurt
8 chicken drumsticks, skinned
1 lemon twists (opt)
1 lime twists (opt)
1 fresh parsley sprig (opt)
Directions: How to Cook Chicken Tandoori
In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder.
Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place in a shallow glass dish. Pour marinade over drumsticks and turn drumsticks in mixture. Cover and marinate in refrigerator.
Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot.
Recent comments and reviews for this recipe:
| ChickFan writes:|
Make sure you marinate at least a couple hours, even overnight. And squirt some of the lemon on the chicken before you eat it.
Posted on 03 Dec 2007, 22:51 ET
| ashwini writes:|
can to u tell me if i dont have tandoor or oven to make chicken tandoori then how should i make it.
can you help me by guiding
Posted on 03 Aug 2009, 06:45 ET
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