Tandoori Chicken

Here is my famous recipe for Tandoori Chicken.(Atleast that is what people say in my home town).
The original recipe is from my mother but made some changes to it and finally ended up with my own version of Tandoori Chicken made without a Tandoor. You can never go wrong if you follow the directions exactly........

INGREDIENTS:
1. Chicken Drumsticks - 1 pound

2. Chilly pdr - 1 1/2 tbsp

3. Corinader pdr-1 tbsp

4. Garam Masala Pdr - 1/2 tbsp

5. Turmeric Pdr-1/4 tbsp

6. Ginger Garlic Paste - 1 tbsp

7. Curd or Yogurt - 2 tbsp

8. Medium Onion - 1/2 thinly sliced

9. Curry Leaves - few

10. Lemon Juice - one (freshly squeezed)

11. Red Food Color - 1 pinch(optional)

PROCEDURE:
Thaw the chicken to room temperature and made slits on the chicken pieces, so the masala gets into the chicken well.
Add Chilli Pdr, Coriander Pdr, Garam masala Pdr, Turmeric, Salt, ginger garlic paste, curd to the chicken pieces and mix them well.

Add red food coloring if you like your chicken to be red looking like how we see in India, mix that with sliced onions and curry leaves. This will give more flavor to your chicken when grilled.

Leave the marinated chicken in the Refrigirator for 2-4 hrs.

Shallow fry them in oil in a medium heat and cook turning them every 5-8 minutes.

(If you are very particular with oil, you can grill the chicken or heat your convection oven to 400C and bake them for an hour turning them both the sides for every 20 minutes. Broil the chicken for few minutes when you know it is completely cooked.)

Remove them in a paper towel to absorb all the extra oil from the chicken and squeeze some lemon juice on the top.

Garnish them with sliced onions and lemon.

Voila! I guarantee you the best Tandoori chicken you would have tasted ever. Guess what Tandoori chicken goes well with? You my friends, I am not telling that!