Recipe
Grilled Tandoori Chicken Drumsticks
Prep Time: 6 hr 30 min
Cook Time: 30 min
Serves: 4
This is a very simple Indian recipe that can be enjoyed by adults and children alike.
Contributed By: Developed for CFC by Chef Fouad El-Jadayel, Executive Chef at Centurion Conference and Event Center
Ingredients
Marinade:
3 cups (750 mL)
(750 mL) plain yogurt
1 tbsp (15 mL)
(15 mL) ginger, fresh, minced
1 tbsp (15 mL)
(15 mL) garlic, minced
1
bottle (300 mL) tandoori paste
7 tbsp (105 mL)
(100 mL) lemon juice
1 tsp (5 mL)
(5 mL) caraway seed
Grilled Tandoori Chicken Drumstick:
3 lb (1.4 kg)
(1.4 kg) skinless chicken drumsticks
Instructions
Marinade
1
Make a couple of deep cuts on each side of the drumsticks.
2
Brush drumsticks with the lemon juice and set aside for 30 minutes.
3
Combine all marinade ingredients and mix until smooth, divide into 2 containers.
4
Place drumsticks in a large shallow dish and cover with 1 of the containers of marinade cover and marinate in the refrigerator for 6 hours or overnight.
Grilled Tandoori Chicken Drumsticks
1
Preheat oven to 350˚F (175˚C). Remove drumsticks from marinade and blot off the excess marinade. Bake at for 20 minutes.
2
Remove from the oven and let cool.
3
Using the second container of marinade, brush the drumsticks with more marinade and place on the BBQ for 5-10 minutes over medium heat or until the internal temperature reaches 165˚C (74˚C).
4
Serve over a bed of basmati rice.