Chicken Tandoori with Raita

I really do not like buying premade marinades. One summer day, hubby asked if I had ever tried tandoori paste. The answer was no. He suggested that we should buy some tandoori paste and try chicken tandoori. I scoughed at the idea of shop-bought and told him that I will find a decent recipe. Luckily for me, I didn't have to look too far and stumbled across one from Once Upon a Chef.

I did amend the recipe (surprise, surprise!). I increased the amount of each spice (minus the cayenne pepper) and oil; added in brown sugar and increased the amount of yogurt. I also switched from Greek to natural yogurt. Also, once the chicken is cooked, let it stand for about 15 mins before serving.

My suggestion is to make sure you make the raita and serve with mango chutney. The combination of the raita, chutney and tandoori marinade is amazing!

(Last photo is taken from Once Upon a Chef)

Ingredients

6-8 large chicken drumsticks

Tandoori Paste:
1 - 1½ tablespoon paprika
1 - 1½ tablespoon garam masala
1 - 1½ tablespoon ground cumin
1 - 1½ tablespoon ground coriander
1 teaspoon ground tumeric
½ teaspoon cayenne pepper
1-2 teaspoons brown sugar
3 tablespoons peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
200g natural yogurt
Zest and juice from one lime
⅓ cup vegetable oil
2½ teaspoons salt

Raita:
200g natural yogurt
Handful each of coriander and mint, finely chopped
½ cucumber, peeled and grated
Salt & pepper, to taste

Method for Chicken Tandoori

In a food processor, add paprika, coriander, cumin, turmeric, garam masala, cayenne pepper, brown sugar, garlic cloves, ginger, oil, lime juice and zest and yogurt. Process until a paste is formed.
Score each chicken drumstick and place in a large bowl, or large snap-lock bag. Add tandoori paste and mix well. Marinade over night, or for at least 6 hours.
Preheat oven at 200°C. Place chicken drumsticks on a rack. Place in oven.
After 20 mnins, take chicken out and turn. Baste chicken with left over marinade
After 15-20mins, check if chicken is cooked by using a skewer and checking for clear juices.
Once cooked, remove from oven. Serve with raita, pappadums and mango chutney.

Method for Raita

Add yogurt, mint, coriander, cucumber into a bowl. Mix well.
Season with salt and pepper.
Refrigerate overnight, or for at least 6 hours.