About this recipe:Tandoori chicken is a lovely Indian chicken recipe which is characterised by the red colouring of the marinade and the creamy yet tangy flavouring of the yogurt. Although I got this recipe from my mum, I would like to credit Madhur Jaffrey (TV cook) with some of these tips as I watched her make this on a show once. Tandoori chicken is best prepared the night before to give the marinade the fullest chance of flavouring the meat prior to cooking.
First make deep cuts into each chicken piece to the bone.
Spread the chicken out on a plate and sprinkle salt on each side of the drumstick. Run lemon juice into the slits. Set chicken aside.
Make the marinade by putting the yogurt into a bowl along with the onion, garlic, ginger, chilis, garam masala, turmeric, and tandoori powder or paste. Blend thoroughly, preferably with a hand blender, until smooth.
Strain the mixture into a bowl using a sieve. Try and push as much liquid through as possible.
Put the chicken into the bowl and cover the marinade over each piece, rubbing it into the slits of the meat.
Put the drumsticks into an oven dish or baking tray and cover with foil. Refrigerate for 2 to 8 hours or preferably overnight.
To cook, first preheat the oven to its hottest temperature for about 20 minutes. Then reduce heat to around 200 C / Gas 6 when you put the chicken in.
Place the chicken oven tray into the top third of the oven. Bake for 30 minutes to an hour until cooked through. Use a fork to check that juices run clear inside the chicken pieces.
Turn over the chicken pieces halfway through cooking.
Serve with lemon wedges as a starter or an accompaniment to a main Indian meal.