Grilled Chicken Tandoori

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.. 🙂

Recipe:

• 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

Method:

1. Wash the chicken and make lengthwise slits on them.
2. Make a marinade of the g-g paste, tomato puree, hung curd, and lemon juice.
3. Add salt and crushed kasoori methi, Kashmiri red chili powder, and all the dry masalas.
4. Use a handful of sliced onions, and add them to the chicken marinade.
5. Apply it liberally all over the chicken, ensuring to push the masala into the slits.
6. Cover the chicken with clingfilm or foil and refrigerate for 3 to 4 hours, or overnight if you have time.
7. Once marinated for 3-4 hours, take out chicken and lightly brush with oil on both sides.
8. Place them over a grill plate or wire rack, and set your microwave to the grill-combi mode.
9. 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.
10. Turn the chicken, and now, grill them again, on grill mode, for 5 to 7 mins on either side.
11. Once skin is nice and charred, you’re done.
12. Meanwhile, don’t throw the marinade.
13. Heat a pan, add a tsp of oil, and fry the sliced onions.
14. Add the marinade, and make a nice masala gravy out of it.
15. Serve the chicken with the masala, and a mint-yoghurt-coriander dip, some sliced onions and lemon wedges

🙂