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Ingredients - Chicken Tandoori #AuthorMarathon:
- Make ready 1 tablespoon for garam masala or curry powder
- Need 1 tablespoon for ground cumin
- Make ready 1 tablespoon of ground coriander
- Provide 1/2 teaspoon for ground tumeric
- You need 1/4 teaspoon of cayenne pepper
- Take 3 tablespoons - peeled and grated fresh ginger
- Take 6 - garlic cloves, grated or crushed
- Provide 1/4 cup natural yoghurt
- Need Zest and juice from one lemon
- Take 8 chicken drumsticks
- Get to taste for Salt
- You need 1/4 Cup Olive oil
- Give for Avocado, Lemon Wedges n Coriander to garnish
Chicken Tandoori #AuthorMarathon step by step:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- NOTE; You can buy Tandoori Masala Spice from the local supermarkets. It'll replace all the above ground or powdered spices.
- Add the spices to a blender, along with the ginger, garlic, yogurt, lime zest and juice, oil and salt; process until smooth.
- Make slight cuts on the drumsticks. Place them in a large bowl and toss with the marinade. Cover and refrigerate overnight.
- Arrange the chicken on an oven rack or baking dish, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through
- Garnish and serve with accompaniment of choice.
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