Tandoori Chicken

This is a great appetizer for a party or just on a lazy weekend. What can make a perfect lunch with just baked chicken served with rice and rasam. This is our family favorite.

Marination time : overnite or atleast 2-3 hours
Preparation Time : 45 minutes
Serves : 3- 4 people


Ingredients : 
Chicken drumsticks : 10 pieces
Ginger Garlic Paste : 1 tbsp
Kashmiri red chili powder : 1tbsp
Coriander powder : 1tsp
Cumin powder : 1tsp
Pepper powder : 1/2 tsp
Garam masala : 1tsp
Kasuri methi (Fenugeek leaves) : 1 tbsp
Curd : 4 tbsp (strained for 15 minutes to remove all water)
Coriander Leaves : hand full (crushed to paste)
Green Chillies : 2 (crushed to paste)
Lemon : 1
Salt : to taste
Oil : for greasing


Method : 

1. Wash the chicken pieces and make 2-3 cuts where u find the flesh.
2. Mix red chili powder, salt and half a lemon and apply it on the cut area of the chicken. (This helps marination enter the meat part)
3. To any left over marination add rest of the ingredients and mix well. Add the chicken pieces to this marination and mix.
4. Allow this it sit for 2-3 hours. Overnight marination is highly preferred.
5. Preheat the oven to 375deg, In a oven safe flat dish covered with foil (eases the cleaning part) apply oil over the foil so the chicken wont stick and place the chicken pieces.
6. Drizzle oil on top of each chicken piece and bake it for 25 minutes.
7. There willl be gravy oozing out of the chicken. Scoop it out and use it to serve the chicken later. This step will happen if you fail to strain the curd.
8. Increase the heat to 400-450deg and turn the chicken pieces every 5-8 minutes just to fry it evenly for another 20 minutes.
9. Last 20 minutes can be varied depending on the oven. Serve it with gravy from baking or raita.