Today is Diwali (also known as Deepavali, The Festival of Lights) and I just want to wish all my Hindu readers, a very Happy Deepavali!
Suddenly felt inspired to share this Tandoori Chicken Recipe when I was meddling with my spice rack in the kitchen earlier. This doesn’t look like your usual red-coloured tandoori chicken? Well, it’s because I didn’t use any red colouring or a tremendous amount of red chilli powder to give it that colour. It’d be nice if the chicken could be cooked in a tandoor or grilled over a fire so the chicken could be nicely charred in some parts for colour and flavour but since I couldn’t do that, I had to pop the chicken into the oven instead. Nonetheless, the chicken was tender and flavoursome as it was left to marinate for an entire day. It’s really easy to make and all you need are just a few different types of herbs and spices. Also, if you’re not a big fan of greek yogurt, you can always substitute with non-fat plain yogurt which you can keep the rest for dessert later. Enjoy this recipe!
Tandoori Chicken Recipe
Ingredients (serves 2-3)
2 large chicken drumsticks, skin removed & chopped into pieces
1 cup greek yogurt
2 cloves garlic, chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp chilli powder
1 tbsp lemon juice
1 tbsp olive oil
chopped coriander leaves as garnish
1. Combine all ingredients in a large mixing bowl. Cover with cling-wrap and chill in fridge for at least 2 hours or overnight for best results.
2. Preheat oven to 200 deg C at Grill with fan. Line a baking tray with aluminium foil and lightly grease with cooking spray.
3. Transfer chicken onto the baking tray, insert into the highest shelf of the oven and grill for 20-25 minutes till chicken is cooked through.
4. Garnish with chopped coriander before serving.