Ingredients:
- 4-6 chicken drumsticks
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh coriander leaves (cilantro) for garnish
- Lemon wedges for serving
Instructions:
- Make 2-3 deep slits on each chicken drumstick. This will help the marinade penetrate the meat and ensure even cooking.
- In a large mixing bowl, combine the yogurt, tandoori masala, ginger paste, garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and vegetable oil. Mix well to form a smooth marinade.
- Add the chicken drumsticks to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the marination, the more flavorful the chicken will be.
- Preheat your oven to 400°F (200°C). If you have a tandoor or charcoal grill, you can use that instead for an authentic smoky flavor.
- Arrange the marinated drumsticks on a baking tray lined with aluminum foil. This will make the cleanup easier.
- Bake the drumsticks in the preheated oven for 25-30 minutes or until the chicken is cooked through and slightly charred on the outside. You can also use the grill function of your oven for the last few minutes to get a nice smoky flavor.
- Once cooked, remove the drumsticks from the oven and let them rest for a few minutes. Garnish with fresh coriander leaves (cilantro) and serve hot with lemon wedges on the side.
Tandoori Tangdi is best enjoyed as a starter or appetizer. You can pair it with mint chutney or yogurt raita for a refreshing contrast. It also goes well with naan bread or steamed rice. Enjoy your delicious Tandoori Tangdi!
