Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, crispy tandoori chicken drumsticks. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken tandoori is simply chicken marinated in yogurt, citrus, and spices, then grilled or broiled. The name comes from the cylindrical clay oven — or tandoor — in which the dish is traditionally prepared. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor.
Crispy tandoori chicken drumsticks is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Crispy tandoori chicken drumsticks is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have crispy tandoori chicken drumsticks using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Crispy tandoori chicken drumsticks:
- Get 8 chicken drumaticks
- Get 255 gm tikka masala
- Prepare 2 tbsp oil
- Get 1/3 cup coconut shredded
- Take 2 long green chillies
- Prepare Coriander to serve as optional
- Prepare 2 tbspGinger garlic paste
- Prepare to taste Salt
Full of flavor and great for a dinner or to serve at a party! Spicy Tandoori Chicken Drumsticks has been a family favorite for many years. It's such an easy dish to prepare, whether it's for a family dinner, a party, BBQ, picnic or buffet. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.
Instructions to make Crispy tandoori chicken drumsticks:
- Combine chicken drumsticks and garlic & ginger paste from kit in a large bowl
- Heat oil in a large non-stick frying pan over medium heat. Add Tikka spice mix and cook for 1 minute. Add chicken drumsticks and cook for 8 minutes or until browned on all sides. Pour sauce over chicken with ½ cup water. Bring to the boil, reduce heat, cover and cook for 15 minutes or until cooked through.
- Stir through toasted coconut, sliced green chilli and reserved pineapple. Season with salt and white pepper. Serve garnished with cilantro, extra sliced chillies and lime halves
Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. Add chicken and thoroughly coat with marinade. Cover with plastic wrap and place in refrigerator for two hours or overnight. Line rimmed baking sheet with parchment paper. Remove chicken from marinade and place on prepared baking sheet.
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