Indian
Indian - Tandoori and Kebabs
Curd Rice Chicken Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 8 chicken drumsticks, skin removed and slashed twice
- • 1 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tbsp ginger-garlic paste
- • 1 tsp roasted cumin powder
- • 1 tbsp lemon juice
- • 2 tbsp butter, melted
- • 1 tsp salt
Preparation Steps
1
Phase 1
Slash each drumstick to the bone so the marinade penetrates.
2
Phase 2
Rub with lemon juice and salt, then coat in a mix of yogurt, tandoori masala, Kashmiri chili powder, ginger-garlic paste, and cumin powder; refrigerate 6 hours.
3
Phase 3
Arrange the drumsticks on skewers or a grill tray.
4
Phase 4
Cook over medium-high heat, turning and basting with melted butter.
5
Phase 5
Grill about 20 minutes until charred outside and juices run clear at the bone.
6
Phase 6
Serve hot with mint chutney and onion rings.