Chicken Tandoori

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Using a sharp knife, make 2-3 deep slits into each chicken drumstick, being careful not to cut through to the bone.

   Ongeveer 5 min

   Tip van de kok: The slits help the marinade penetrate deeper into the chicken.

2. 2

   In a large bowl, combine the yogurt, grated ginger, minced garlic, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and optional red food coloring.

   Ongeveer 5 min

   Tip van de kok: Red food coloring is traditional for the iconic tandoori color, but it's purely cosmetic.

3. 3

   Add the chicken drumsticks to the marinade, ensuring each piece is thoroughly coated. Use your hands to rub the marinade into the slits.

   Ongeveer 2 min

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

   Ongeveer 2 uur

   Tip van de kok: Longer marination times result in more tender and flavorful chicken.

5. 5

   Preheat your oven to 200°C (400°F).

   Ongeveer 10 min

6. 6

   Lightly grease a baking sheet with vegetable oil or line it with parchment paper.

   Ongeveer 1 min

7. 7

   Arrange the marinated chicken drumsticks in a single layer on the prepared baking sheet, discarding any excess marinade.

   Ongeveer 2 min

   Tip van de kok: Ensure there's some space between each piece for even cooking.

8. 8

   Bake for 25-30 minutes, flipping the chicken halfway through, until cooked through and the internal temperature reaches 74°C (165°F).

   Ongeveer 30 min

   Tip van de kok: For extra char, you can briefly broil the chicken for the last few minutes, watching carefully to prevent burning.

9. 9

   Remove the chicken from the oven and let it rest for 5 minutes before serving.

   Ongeveer 5 min

10. 10

    Garnish with fresh cilantro, if desired, and serve hot.

    Ongeveer 1 min