Tandoori Chicken
Nice, crispy with a lovely blend of spices, this Tandoori Chicken is amazingly flavorful! It's a great dish that will wake up your taste buds!
Ingredients
- 8 large drumsticks
- 1 1/2 cups plain Balkan-style yogurt
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. smoked paprika
- 1 tbsp. garam masala
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 1/2 tbsp. ground cumin
- 1/2 tbsp. cayenne pepper
- 1 tsp. ground ginger
- 1 tsp. ground turmeric
- 1/2 tsp. ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- Make small slits into the drumsticks; set aside.
- In a medium bowl, add all the marinade ingredients and whisk until well incorporated.
- Add the drumsticks and toss until well coated. Cover and transfer to the refrigerator for 24 hours.
- Preheat oven to 425ºF.
- Lightly grease a baking sheet lined with foil and place a rack on it.
- Transfer the drumsticks on the rack and lightly brush on the marinade where there are patches without it.
- Transfer them to the preheated oven and cook for 20 minutes.
- Remove from the heat, flip them over and brush on the marinade. Return to the oven and bake for another 20 minutes or until the internal temperature reaches 165ºF.
- Remove once again from the heat and brush the drumsticks with the remaining marinade.
- Turn the oven to broil and cook the chicken for 3 to 5 minutes or until they start to darken. Remove again, flip them over and return to darken the other side.