Tandoori Chicken
Ingredients: garam masala powder, chilli powder kashmiri, cumin seeds, coriander seeds, black peppercorns · 60 min cook time · 280kcal · $17.00
Ingredients
2tbsp garam masala powder, 2tbsp chilli powder kashmiri, 1tbsp cumin seeds, 1tbsp coriander seeds, 1tsp black peppercorns, 4pods black cardamom pods, 1tsp fenugreek seeds, 0.5stick cinnamon stick, 5lbs chicken drumsticks, to taste salt, 2tbsp ginger & garlic paste, 1whole lemon, 0.5cup Greek yogurt, 1tsp red food coloring, 1whole white onion, 1whole green bell pepper
Instructions
1. Toast whole spices including cumin seeds, coriander seeds, peppercorns, black cardamom pods, fenugreek seeds, and cinnamon stick in a pan over medium-high heat until fragrant and slightly smoking.
2. Grind the toasted whole spices in a coffee or spice grinder until powdered.
3. Score the chicken drumsticks with deep cuts down to the bone to help them cook faster and absorb flavors.
4. Season the chicken directly in a large bowl with salt, homemade masala powder, Kashmiri chili powder, ginger & garlic paste, lemon juice, full-fat Greek yogurt, and optional red food coloring. Mix well.
5. Cover the bowl and marinate the chicken in the refrigerator for a few hours up to a day.
6. Prepare a charcoal grill with a heavy layer of hot charcoal, clean the grate, and grease it.
7. Place the marinated chicken on the grill, cover, and grill for about 40 minutes, flipping and adjusting pieces halfway through.
8. Slice white onion and green bell pepper into thick rings. Slice and sauté them quickly in a hot cast-iron skillet with oil and salt.
9. Plate the grilled tandoori chicken over the sautéed vegetables, squeeze fresh lemon juice over top, and serve.
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