Yesterday, I made some Chicken Tandoori Masala in my MW. It was great, but I was missing the feeling of biting into a smokey, charred tandoori chicken. Sadly, I didn’t have charcoal to make this on the tandoor, so today, I used my microwave to grill these chicken drumsticks. They tasted great, perfectly cooked and crisp on the outside..also, these were made with only a few drops of oil, brushed over for on top.. 🙂
- Chicken drumsticks – 5
- Hung curd – 1/2 cup or about 4 tbsp
- Ginger-garlic paste – 4 tbsp
- Onions – 2, sliced lengthwise
- Tomato – 1, pureed
- Tandoori masala – 2 tbsp
- Kasoori methi – 1 tsp, crushed
- Meat masala – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Kashmiri red chili powder – for colour, add as much or as less you want
- Salt – to taste
- Lemon juice – 1/2 lemon
- Oil – 1 tbsp
- Wash the chicken and make lengthwise slits on them.
- Make a marinade of the g-g paste, tomato puree, hung curd, and lemon juice.
- Add salt and crushed kasoori methi, Kashmiri red chili powder, and all the dry masalas.
- Use a handful of sliced onions, and add them to the chicken marinade.
- Apply it liberally all over the chicken, ensuring to push the masala into the slits.
- Cover the chicken with clingfilm or foil and refrigerate for 3 to 4 hours, or overnight if you have time.
- Once marinated for 3-4 hours, take out chicken and lightly brush with oil on both sides.
- Place them over a grill plate or wire rack, and set your microwave to the grill-combi mode.
- Place a tray under the grill to catch drips, place chicken tray and grill this in combi mode for 10 minutes at 270 degrees C.
- Turn the chicken, and now, grill them again, on grill mode, for 5 to 7 mins on either side.
- Once skin is nice and charred, you’re done.
- Meanwhile, don’t throw the marinade.
- Heat a pan, add a tsp of oil, and fry the sliced onions.
- Add the marinade, and make a nice masala gravy out of it.
- Serve the chicken with the masala, and a mint-yoghurt-coriander dip, some sliced onions and lemon wedges