Tandoori chicken is an extremely popular dish. I think it’s fair to say it’s probably one of the most ordered dishes at any Indian restaurant. It’s typically marinated with yogurt and spices and then baked in a tandoor aka a clay oven. My tandoori chicken is made with freshly ground spices and coconut milk. You can’t taste any coconut in this dish – it just helps tenderize the chicken the way that yogurt would.
- 8-12 chicken drumsticks, skin removed
- 1 tsp salt
- 1 tsp Paprika
- ½ lime, juice
- 8 garlic cloves
- 2 inches ginger, roughly chopped
- ½ lime, juice
- 4 tblsp of Coconut milk, use cream from the top of the can
- 1 tblsp coriander seeds
- ½ tblsp cumin seeds
- 1 tsp fennel seeds
- 4 cardamom pods
- 5 cloves (whole)
- 1 tsp salt, adjust to taste
- 1 tsp Paprika, adjust to taste
- ½ tsp Cayenne powder, adjust according to taste
- 2 tbs Olive Oil or Mustard Oil
- Rinse chicken and remove skin. With a sharp knife, make 2 deep incisions in each drumstick and cut tendon on drumstick.
- Make a spice paste by combining salt, paprika and lime juice in a small bowl.
Rub the paste into the cuts in chicken.
- While the chicken is absorbing the flavors from the spice paste, coarsely grind your coriander, cumin, fennel, cardamom and cloves in a spice grinder.
- In a blender, add garlic, ginger, lime juice, coconut milk, salt, paprika, cayenne and the freshly ground spices. Blend together and add mixture to the chicken.
Place the chicken in refrigerator to marinate for about 20 minutes.
Remove from the refrigerator and bring to room temperature before putting in oven.
Place the drumsticks on a wire rack sitting on top of a foil lined oven pan.
Preheat oven to 220 degrees celcius on the convection setting and cook for 20 minutes or until done.