Wash the chicken. Poke some holes into the chicken, sprinkle on some salt and lemon or lime juice. Rub the chicken and let it rest for a while.
Meanwhile, finely mince or grate onion, garlic and ginger. Prepare the yogurt and spices.
This is what it looks like when you mix everything. If you prefer red Tandoori chicken, add some paprika.
Add the chicken into the yogurt mixture and massage to let the flavor go into the chicken.
Cover with plastic wrap and let it rest overnight or up to 36 hours
Preheat the oven to 180℃. Meanwhile, take the chicken out of the marinade and lightly pat off the sauce. Discard the sauce.
Place a grilling rack on a baking sheet and line the chicken on top. When the oven is preheated, grill both sides of the chicken for 15 minutes each.
Enjoy with a spritz of lemon or lime.
Story Behind this Recipe
Somebody always makes this Tandoori chicken when I have a gathering with other Indians. There are varieties of Tandoori chicken such as dry ones and the others with plenty of sauce.
・It will be moist and delicious if you use drumsticks. ・It is acceptable to marinate just overnight, but it will be better if you marinate for 1 to 2 days. ・With close friends and family, enjoy the drumsticks with your hands. That's the best way to enjoy it!