Category: Chicken
Rating: 3.80
Servings: 4


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.

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Related recipes:
Chicken Tandoori
Tandoori Chicken-East Indian
Butter Chicken #2
Chicken Curry North Indian Style
Chicken Dopiazza (Indian Chicken Curry)

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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