Although this is a tandoori-style chicken recipe, the marinade also works well with turkey and lamb. The marinade recreates the tandoori cooking flavors and should be an essential recipe in the collection of any cooking enthusiast. The kachumbar, or chili onion salad, makes a great accompaniment to this dish.

Ingredients (to serve 6):

12 skinned chicken drumsticks (small)

For the tandoori marinade:

3 cloves of garlic (crushed)
2/3 of a cup of Greek yogurt (US strained, plain)
2 tsp of ground coriander
1 tsp of ground cumin
1 tsp of ground turmeric
1/4 tsp of cayenne pepper
1/2 tsp of garam masala
1 tbsp of curry paste
the juice of 1/2 a lemon  

For the kachumbar:

2 pink onions (halved and sliced thinly)
2 tsp of salt
1 1/2 in piece fresh root ginger (shredded finely)
2 long green chillies (seeded and chopped finely)
4 tsp of sugar (palm sugar preferably)
the juice of 1/2 a lemon
4 tbsp of fresh coriander (chopped)

Score the drumsticks (with a sharp knife) around the flesh on the tip of the bone. Remove the end part of the chunky knuckle. Put the prepared drumsticks in a bowl (non-metallic).

To make the marinade, mix the garlic, spices, yogurt, lemon juice and curry paste together in a blender until the mixture is smooth. Pour the mixture over the drumsticks. Turn the drumsticks to ensure they are evenly coated. Cover and chill. Leave to marinate overnight.

Make the kachumbar, or chili onion salad, about 2 hours prior to serving. Place the onions in a dish and sprinkle them with salt. Cover the dish and leave for an hour. Drain the onions using a sieve. Rinse them thoroughly under cold water. Drain them and pat them dry. Now roughly chop the onion slices. Place the onion in a serving bowl and mix in the rest of the ingredients. Cover the bowl and leave it to one side until you are ready to serve the meal.

30 minutes before cooking, salt the marinated drumsticks (to taste). Turn the drumsticks to ensure they are seasoned evenly.

Next, preheat the grill to a medium heat. Grease a rack in a grill pan with oil.

Remove the drumsticks from the marinade and place on the grill pan. During cooking the grill pan should be placed well away from the source of the heat. Cook the drumsticks for 5 minutes, turning them frequently. Now brush the drumsticks with the marinade. Cook them for a further 5 to 7 minutes, or until they are well browned and cooked through. To be sure the chicken is cooked, use a skewer to pierce the meat and check there is no blood in the juices.

Serve this tandoori-style chicken recipe and kachumbar up with warmed naan breads and lemon wedges (for extra juice) for a filling and delicious meal.

Tandoori Chicken