Indian Tandoori Chicken

Ingredients

• •1½ pounds chicken drumsticks
• •1 tablespoon canola oil
• •¾ cup yogurt
• •1 tablespoon lemon juice
• •2 teaspoons chili powder
• •1 teaspoon oil
• •1½ teaspoons coriander powder
• •1½ teaspoons garlic paste
• •1½ teaspoons ginger paste
• •½ teaspoon turmeric powder
• •2 teaspoons fenugreek leaves kasuri methi
• •½ teaspoon ground cumin powder
• •¼ teaspoon ground cinnamon
• •salt
• •3 drops orange food color

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Method

From foodista.com — read the original

1. 1Wash the chicken pieces thoroughly & pat dry with a paper towel.
2. 2Make incisions with a sharp knife on thick parts of the chicken pieces deep enough to reach the bone.
3. 3Apply a mixture one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
4. 4For the marinade, tie up yogurt in a piece of muslin /cheese cloth and hang over a bowl for fifteen to twenty minutes.
5. 5Remove the thick yogurt into another bowl. Beat the yogurt for about 2 minutes to remove all lumps .
6. 6Add the remaining ingredients of the marinade to the yogurt and mix well.
7. 7Rub this marinade over the chicken pieces.
8. 8Put the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight or for at least 6-7 hours in a refrigerator.
9. 9This is what I do: Preheat the oven at 450 F broiler mode. Line a baking sheet with aluminum foil and arrange the chicken pieces on it.
10. 10Brush the marinated chicken pieces with oil/butter. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done but still tender.
11. 11You may get some burnt marks on the chicken but thats okay! After the chicken is done,take a small bowl and light a little piece of charcoal in it.
12. 12Tranfer the chicken to a big bowl and in between,place the small bowl with charcoal and cover with a aluminium foil for about 5 minutes. This will infuse the chicken with smoky flavor.
13. 13Be very careful doing this. Take care that there should be no vivible flame on the charcoal piece,only fumes!
14. 14Grill and cook the chicken for 2o minutes till done and but still tender.
15. 15Bake it in the oven for 25-30 minutes at 400 F,turning and basting with oil.
16. 16Pierce the chicken with toothpick/fork to check if it is done.
17. 17Serve with mint & coriander chutney, onion rings, lemon wedges and sliced tomatoes. You can sprinkle some chaat masala also if you want.