Make Tandoori Chicken at home Without a Tandoor or Oven

Ingredients

• For Marinade

  3 tbsp hung curd
• 3 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• 1 tsp coriander powder
• 1 tsp Garam masala powder
• ½ tsp Amchur powder
• ½ tsp Kasuri methi crushed
• 1 tsp Lemon Juice
• 1 tbsp oil
• Salt - to taste

• For Grilling

  2 tbsp butter/ghee
• 1 piece smallof charcoal

Let’s cook

1. Take the chicken drumsticks and wash them thoroughly. Pat them dry with a kitchen towel. Make equal incisions on the drumsticks to let the marinade seep in well.

2. Take a bowl. Add the marination ingredients such as hung curd, Kashmiri red chilli powder, turmeric powder, pepper powder, amchur masala, coriander powder, garam masala powder, crushed Kasuri methi. Add lemon juice, salt and then a bit of oil. Mix the ingredients to make a fine paste. Take the drumsticks and coat them evenly with the marinade including the incisions. Set the drumsticks aside for 30 minutes. You can also pre marinate the chicken overnight using these ingredients.

3. Take a grill pan and glaze it with oil or butter. Heat the pan on medium flame. Place one or two chicken drumsticks at a time. Use a tong and flip the drumsticks every few minutes until they are cooked evenly on all sides. Baste the drumsticks with oil or ghee at regular intervals.

4. As per the traditional method, tandoori chicken has a smoky taste as it cooked over a fire in a tandoor. You can get a similar smoky tandoori chicken taste at home as well. Take a small piece of charcoal and heat it in a small steel bowl. Then add 2 or 3 drops of oil or ghee on it. As charcoal starts releasing the smoke, place it in the pan with the drumsticks and cover it with a lid.

5. After a minute, take off the lid and remove the heated charcoal. The smokiness of the coal must have seeped perfectly into the drumsticks. Squeeze a little lemon on the drumsticks and serve them with onion rings or salad and basmati rice or naan.