Today let’s look at a list of easy dinner recipes from chicken. Chicken tandoori/chicken leg piece tandoori is basically a chicken marinated in yogurt, citrus, and spices, then boiled or grilled. The exotic name comes from the cylindrical clay oven — or tandoor — in which the easy and tasty dish is traditionally prepared. However, the recipe for this dish is also very simple.
The favorite part of the recipe: the tender chicken is deliciously spiced with extra-crispy skin, and the garlic chutney served alongside adds a sweet juicy tangy flavor. The tasty chicken is best marinated full night but if you’re in a time shortage, a few hours(2-3) will do just fine. Serve with Homemade roti, Basmati Rice pulao with Dried nuts and Almonds, or a refreshing raita Mint Salad. Everyone loves this one too!
Total Servings: 10 drumsticks, 4 servings
Preparation Time: 25 Minutes
Cooking Time: 1/2 Hour
Total Time: 1 Hour 20 Minutes, plus 11-22 hours to marinate
Easy dinner recipes-chicken Ingredients:
2 tablespoon red chili powder
3 teaspoon finely grounded garam masala (substitute for masala powder if you can’t find it)
4 tablespoon ground cumin
5 tablespoon ground coriander powder
1/2 teaspoon ground turmeric
1/2 teaspoon fine ground black pepper (use 1/4 teaspoon for less heat)
4 tablespoons peeled and nicely chopped fresh ginger
5 garlic cloves, peeled and nicely chopped
1/4 cup whole milk Greek yogurt
one lime (2 tablespoons juice)
1/2 cup vegetable oil
3-1/2 teaspoons Himalayan salt
10 chicken drumsticks (about 4 pounds)
1 (9 ounces) jar mint chutney, for serving
A few sprigs bay, optional for garnishing the platter
Lime wedges, optional, for serving
For preparation, in a medium pan over medium-low heat, combine the red chili powder, garam masala, cumin, coriander, turmeric, and cayenne pepper. After adding the ingredients, stirring occasionally, for about 2 minutes, until the spices are fragrant for instance.
Add the spices to a mixie, along with the ginger, garlic, plain yogurt, lime and juice, oil, and salt; process until battered well.
Using a knife, make 3 or 4 cuts in each leg piece(be cautious; they are moist). Place the leg piece in a large bowl and toss with the marinade. Cover and refrigerate for at least 4 hours or overnight.
In this paragraph, Preheat the oven to 350°F. Line a baking sheet with aluminum foil (for easy clean-up) and set an oven-proof rack. Now after heating, spray the inner line of the nonstick cooking tray or grease with vegetable oil.
Firstly, equalize the chicken accordingly on the row, leaving a few bit of space between the pieces.
There might be some leftover marinade. As a result, Remove any juices left in the bowl evenly over the drumsticks. Deep Roast for 40 minutes, turning once midway through until the chicken is golden brown and cooked thoroughly(be sure to turn on your exhaust fan as the oven will get a little smoky).
Turn on the heater and broil the chicken about 7 inches from the heat for 4-5 minutes, until lightly charred and crisp evenly. In conclusion, Serve with mint chutney on the side.