Tuesday, November 22, 2011

Baked "Tandoori Chicken" From Scratch

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Day2 of BM#10 I wish all my American Readers a very "Happy Thanksgiving". Sorry no Turkey at my Thanksgiving table. What?? No Turkey??Well,  I am following our President Obama's steps. I have pardoned the turkey at my Thanksgiving table. He He.But no worries.. I have my version of this ever-popular chicken recipe up and available just for you all. Actually this was meant to go on the last day of this marathon but since its Thanksgiving and all, I had to post a "bird recipe". See my dedication?? :-)
Obama pardons the Thanksgiving Turkey(s) "Liberty" and "Peace". This is so got to watch this-
Way2 for maintaining a healthy level of insanity:  Every Time Someone Asks You To Do Something (at work), Ask If They Want Fries with that. **LoL**
Coming to the recipe, this is the first time((Well, it did take a couple more times to perfect the recipe)) I have tried it from scratch and ended up with a successful recipe. I was/am a big fan of Shaan Tandoori mix and Tandoori Chicken recipe made with this mix is quite delicious. So I never veered out of that comfort zone till my MIL persuaded me to give it a shot. So here it is:

Ingredients(For 5 Servings, 2/Person):
For the (Wet)Rub:
  • 1-1/4 Tsp "Kashmiri" Pure Red Chili Powder
  • 1/4 Tsp Paprika Powder
  • 1 Tsp Lemon Juice
  • 1/4 Tsp Salt
For the Marinade:
  • 1/2 Cup Thick Yogurt
  • 1 Tbsp Ginger/Garlic Paste
  • 2 Tsp "Kashmiri" Pure Red Chili Powder
  • 1/2 Tsp Fine-ground Black Pepper Powder
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 6 Tbsp Lemon Juice
  • 4 Tbsp Olive Oil
  • 1-1/4 Tsp or less/more Salt
  • Red Color, Optional ( I skipped it)
For the Garnish:
  • Red Onion slices
  • Lemon wedges/slices
  • Make a thick paste with all the ingredients for the rub.
    • Skin the chicken. Clean and pat dry with paper towels.
    • Put shallow or deep slits on the chicken. Deep or shallow is just a personal preference. Smear the rub over and in-between the slits in the chicken.Add it to a wide shallow bowl.
    • In a small bowl add the Yogurt and whisk it. Add all the other ingredients for the marinade into the bowl.
    • Whisk it smooth. Check for taste. You may add more salt or chili powder if you wish.
    • Pour the marinade over the chicken.
    • Mix well to coat the chicken.
    • Cover the bowl with a plastic wrap and refrigerate the drumsticks overnight.
    • Preheat the oven to 400 degrees F. Line the baking sheet with aluminum foil. Place a grill rack and add the drumsticks with even spacing between them.
    • Bake the chicken for 30 minutes. Once every 15 minutes or so baste the chicken with ghee.
    • 30 minutes later, flip the chicken. Baste with Ghee. Reduce the oven temperature to 375 degrees F. Bake for another 15 minutes or so.
    • Let the drumsticks rest for 10 minutes before serving it with onion and lemon slices.

    • Don't go swoony after seeing the amount of "Kashmiri" chili powder that went into the recipe. This chili powder is much much milder than the regular one.Even adding this much yields a "mildly spicy"chicken It is available at all Indian stores. The beauty of it is that it imparts that distinctive reddish-orange hue to the chicken without the addition of the red food coloring.
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    1. Happy Thanksgiving CL. I'm not a bird eater, but ur pics definitely look restaurant style. Enjoy your weekend.

    2. You are making my mouth to water...Yumm..


    3. first time here... chicken looks delicious... fabulous pictures...

    4. Happy thansgiving and perfect tandoori chicken. Really tempting.

    5. Don't worry Cool the amount of chilly can't stop me having this wonderful looking chicken legs :-)

      Hamaree Rasoi

    6. Succulent tandoori chicken,Simply inviting and definitely addictive..

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    8. baked tandoori who can say no to these..tempting

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