This is a nice quick recipe for Tandoori Chicken made at home and quite a hit for parties.

Ingredients:

Chicken Drumettes – 12 Pieces

Hung Curd – 1/2 Cup

Shaan Tandoori Masala – Half packet

Chilli Powder – 1/2 Teaspoon

Black Pepper Powder – 1/2 Teaspoon

Lemon – 1

Salt – to tasye

Oil – 2 tablespoons

Steps:

• Preparing the Chicken – Make 2 diagonal slits down to the bone on both sides or prick across with a fork.
• Marinating the Chicken – Make a paste of oil, shaan masala, chilli powder, salt, lemon juice, black pepper powder and mix in the Chicken. I some times add a teaspoon of ginger garlic paste. Leave for 30 minutes. Add the hung curd, mix and move to a ziplock and refrigerate for at least 3 hours. I leave it overnight but have done this just for an hour as well.
• Baking the Chicken – Arrange the chicken on a grill and brush oil or butter on one side.
• Pre-heat the oven to 350 Degrees Fahrenheit or 180 Degrees Celsius for 10 minutes. Put in the tray in the medium rack and set timer to 10 minutes.
• After 10 minutes remove the chicken and turn around each piece and brush oil. Put it again for 10 minutes baking at 350 degree Farenheit
• Broil at 520 degrees Fahrenheit for 5 minutes to make it crispy and slightly charred. Turn off the oven.
• Let it rest 5 minutes and serve hot.

Tips:

• If making it as a snack, start the baking process 10 minutes before guests arrive or just when they arrive. If making as part of main course start 30 minutes before dinner is served.
• In a bowl put melted butter or cream and kasuri methi, coriander and toss the tandoori chicken. Can add a little salt to taste. This make it more Juicy and removes the any dryness.
• Make your own Tandoori Powder at home, but I prefer Shaan Powder.