Grilled Chicken Drumsticks and Thighs

 INGREDIENTS:

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

METHOD:

Serving Size: 4-5

Heat mustard oil to smoking point. Keep aside.

In a large bowl, whisk together the hung curd, lemon juice, tandoori masala, ginger-garlic paste, mustard oil, red chili powder, red chili sauce, and salt until well combined. Add chicken thighs and drumsticks. Toss to coat. Cover and refrigerate for 2 hours or overnight. 

Preheat 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 with melted butter. 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 develops a deeper, smoky char.

Serve with coriander-curd chutney, 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.