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PrintTANDOORI- CHICKEN DRUMSTICKS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add the chicken to the marinade and mix to coat well. Leave the chicken to marinate in the refrigerator at least for 2-3 hours.
- Mix the tamarind paste with the water and fold into the yogurt and spice mixture.
- Toss the chicken pieces in the tamarind- yogurt mixture and set aside to marinate for a further 2-3 hours.
- Transfer the chicken pieces to a heatproof dish and brush the chicken with oil.
- Cook the chicken under a pre-heated medium-hot grill for about half an hour.
- Turn the chicken pieces occasionally and baste with the remaining oil.
- Arrange the chicken on a bed of lettuce and garnish with the onion rings, tomatoes and lemon wedges.
INGREDIENTS
- 8 chicken drumsticks, skinned, incised
- 150 ml water
- 100 ml IDHAYAM sesame oil
- 1 tablespoon tamarind paste
- Lettuce leaves, to serve
- Onion rings, sliced tomatoes and lemon wedges to garnish
Marinade
- 150 ml natural yogurt
- 1½ inch fresh ginger root, finely chopped
- 4-6 fresh garlic cloves, crushed
- Chilli powder and salt, to taste
- 2 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon red food colouring
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