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Grilled Chicken Drumsticks and Thighs

 INGREDIENTS:

  1. Chicken Thighs and Drumsticks 6-8 pieces
  2. Tandoori Chicken Masala 3tbsp
  3. Hung Curd 1/2 cup
  4. Lemon Juice 2tsp
  5. Ginger Garlic Paste 1tbsp
  6. Kashmiri Red Chili 5-6
  7. Salt as per taste
  8. Mustard Oil 2tbsp

METHOD:


Serving Size: 4-5

Soak Kashmiri red chilis in hot water for 30 minutes. Grind to a fine paste.

Heat mustard oil to smoking point. Keep aside.

Combine hung curd, lemon juice, tandoori masala, ginger-garlic paste, mustard oil, and Kashmiri chili paste in a large bowl. Add chicken thighs and drumsticks. Add salt and toss to coat. Cover and refrigerate for 2 hours or overnight. 

Pre-heat oven to 180 °C. Place the chicken pieces on a grill rack and roast at 200-degree °C for approximately 20 minutes. Turn the chicken pieces over when one side is done. Baste melted butter on them. Grill for another 15 minutes.

If you want a charred effect on the skin after grilling, pop the grill tray on the top rack for a minute or until the skin turns darker.

Serve with lemon wedges and onion slices.

Alternatively, you can air fry them at 180-degree °C for 10 minutes. Flip the chicken halfway and brush it with melted butter. Cook for another 5 minutes or until the chicken cooks through. 

You can also grill them in a pan, turning halfway through and basting with reserved marinade and butter until cooked through.










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