Tandoori Chicken Drumsticks
For First Marinade:
Chicken Drumsticks - 5
Lemon Juice - 1 Lemon
Salt - To taste
For Second Marinade:
Hunk-curd - 5 Tablespoons
Tandoori Masala - 3 Teaspoons
Chicken Masala - 2 Teaspoons
Red Chilli Powder - 2 Teaspoons
Black Pepper Powder - 1 Teaspoon
Turmeric Powder - 1 Teaspoon
Ginger-Garlic-GreenChillies-Coriander-Mint Paste - 3 Teaspoons
Mustard Oil - 2 Teaspoon
Salt - To taste
Make some gashes in chicken drumsticks.
First marinade for 30 minutes at room temperature.
For second marinade, mix everything and rub gently on chicken drumsticks.
After second marinade put in the refrigerator for at least 2 hours (more the better; I did it for 4 hours).
Take out of the refrigerator at least 15 minutes before you start cooking.
Heat some Desi Ghee in a Frying Pan. Put marinated Chicken Drumsticks. Cook for 2 minutes on high flame on meaty side. Then turn and cover and cook for 10-12 minutes on lower flame.
After that char on high gas flame for few minutes with the help of kitchen tong until you get that charred black Tandoor like effect. Done.
Charcoal Trick:
Heat a small piece of charcoal on gas stove.
Remove excess marinade from the Frying Pan, if any. Then place the cooked Chicken Drumsticks in the same Pan. Make some space in the middle and place a small steel bowl (Katori).
Place the red hot live charcoal in the Katori. Put some Desi Ghee and Few strands of Kasoori Methi on the red hot live charcoal. Cover immediately but for not more than 2 minutes. This will get you that Tandoor flavor. Finito.
Now just sprinkle some Chaat Masala and gorge.
P.S.:
For Ginger-Garlic-GreenChillies-Coriander-Mint Paste - 1:2:0.5:0.5:0.5
For First Marinade:
Chicken Drumsticks - 5
Lemon Juice - 1 Lemon
Salt - To taste
For Second Marinade:
Hunk-curd - 5 Tablespoons
Tandoori Masala - 3 Teaspoons
Chicken Masala - 2 Teaspoons
Red Chilli Powder - 2 Teaspoons
Black Pepper Powder - 1 Teaspoon
Turmeric Powder - 1 Teaspoon
Ginger-Garlic-GreenChillies-Coriander-Mint Paste - 3 Teaspoons
Mustard Oil - 2 Teaspoon
Salt - To taste
Make some gashes in chicken drumsticks.
First marinade for 30 minutes at room temperature.
For second marinade, mix everything and rub gently on chicken drumsticks.
After second marinade put in the refrigerator for at least 2 hours (more the better; I did it for 4 hours).
Take out of the refrigerator at least 15 minutes before you start cooking.
Heat some Desi Ghee in a Frying Pan. Put marinated Chicken Drumsticks. Cook for 2 minutes on high flame on meaty side. Then turn and cover and cook for 10-12 minutes on lower flame.
After that char on high gas flame for few minutes with the help of kitchen tong until you get that charred black Tandoor like effect. Done.
Charcoal Trick:
Heat a small piece of charcoal on gas stove.
Remove excess marinade from the Frying Pan, if any. Then place the cooked Chicken Drumsticks in the same Pan. Make some space in the middle and place a small steel bowl (Katori).
Place the red hot live charcoal in the Katori. Put some Desi Ghee and Few strands of Kasoori Methi on the red hot live charcoal. Cover immediately but for not more than 2 minutes. This will get you that Tandoor flavor. Finito.
Now just sprinkle some Chaat Masala and gorge.
P.S.:
For Ginger-Garlic-GreenChillies-Coriander-Mint Paste - 1:2:0.5:0.5:0.5
