Today there is another reason for us ( me and my dear husband) to be excited . We today add one more year to our togetherness. One more year and we did not chop each other’s heads off. We deserve an award for that. But its so amazing that you love someone and decide to spend your life with them and when you are doing that you fall in love with them all over again.
Anyways! so like every year or like any special occasion in our home I had to make Rajma Chawal for dinner. He loves it so much that its almost meaningless to plan a special dinner for him and forget about that so that was there and then I also made some Tandoori Chicken along-with Cucumber Raita. It turned out to be a great dinner. Best part was the gift BTW, which always is but this time I got this awesome chef’s knife which I had been eyeing for a while. I couldn’t resist showing it off on one of the pictures!
Now if you know Indian food then you know Tandoori Chicken. Its easy, its delicious and kind of no brainer and as its summer there had to be some cold raita in the menu.
Here’s how I made them:
Ingredients for Tandoori Chicken:
6 chicken drumsticks
2 tbsp coriander powder
1 tsp cayenne pepper
1/2 tsp turmeric
1 tsp curry powder
1 tsp tandoor masala (optional)
1 tsp garlic powder or you can also use 1 tsp garlic paste
1 tsp ginger powder or you can also use 1 tsp ginger paste
1 tsp cumin powder
juice of one lime
2 tbsp yogurt ( I used whole milk creamy yogurt firstly because I had some in the fridge and it also gives the chicken some richness. If you don’t have whole milk yogurt just add a tsp of extra virgin olive oil)
Salt to taste.
Just mix all the ingredients together. Make a few slits on your drumsticks and rub the marinade on the chicken nicely. Let the chicken marinate for atleast one hour but not more than 24 hours.
Now there are people who add red coloring to the marinade to give it that restaurant style look but I personally don’t like it so I didn’t do that.
Preheat the oven to 450 deg. F
Place the drumsticks on a baking sheet and place it into the oeven turning the temperature down to 350 deg. F. Let it cook for 20-25 mins and then flip the drumsticks upside down. Cook it for another 10 mins. You’ll see a clear juice running out of the chicken when poked, that means your chicken is cooked and its time to turn the oven to broiler. Place the drumsticks on a cooling rack and then cook it on broiler setting for 5 mins and then flip again upside down and another 5 mins.
Your Tandoori Chicken is ready to be served.
I served them with Cucumber Raita. recipe follows…
Ingredients for Cucumber Raita:
1 cup finely chopped cucumber (peeled preferably)
1/2 cup non fat yogurt
1/2 tsp sugar
1/2 tsp salt
1 tsp chat masala
1/2 tsp red pepper powder
Thoroughly mix all the ingredients and you are done!
“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
Always a good job right here. Keep rolling on through.
[…] can garnish it with cilantro and your Peppery Rice is ready to eat..It can be served with raita or green chatni although I eat it as […]
[…] that it was born in the early 1500s when Babar, a Mughal emperor sick of choking on the bones of his tandoori chicken asked his Punjabi cooks to remove all the bones. Cooks terrified of the angry emperor chopped off […]
We love your recipes, especially when its on Chicken Tandoori.
These are so delicious.
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I often make this kind of cross between Indian and Mexican but never tried adding apple chutney. Or marinating the chicken in apple juice. Sure sounds interesting!
congratulations and i wish you both together all the best for the future. our fifth year of togetherness is going to be next february. it is an important time and not anymore a short term relationship. 😉 and your tandoori chicken looks excellent.
That looks delicious. I love how you didn’t make it frighteningly red, and left it natural…plus the side of cucumber raita sounds perfect! Yum.
Amazing! I can’t believe you’re posting such beautiful pictures and I’ve been in the dark about it. Tsk, tsk. Shame on me! Annnnd you recipe looks great too. I’m hungry. Help. Come over and cook.
Your comment-friendly blogger,
Sarah from Buttered Up
What a lovely blog you have! I’m not surprised your photos were accepted. They are gorgeous. Happy first year anniversary! I love tandoori chicken. YUM!
Oh Thanks millions Sonia! You’re just so sweet.
Prerna, a warm and hearty Congratulations to both of you!! Wish both of you many many more years together with full of joys, prosperity and good health! 🙂
One more congrats on getting a lovely award from Foodgawker! Your pics are beautiful enough to melt anyone’s heart! You’re doing gr8 work and keep it up gal. 🙂
Sorry! I’m vegetarian so couldn’t make any comment on this chicken dish but it’s really looks delicious on it’s way. pics are so just awesome. 😀