Tandoor is method of cooking in which a cylindrical clay the food is cooked over charcoal. Tandoori is traditionally done in Punjab.Tandoori and Tikka are almost the exact same with one exception, Tikka generally refers to boneless marinated Chicken while Tandoori has the bone in and can be any part of the Chicken. Once you change the meat or make it with Vegetables they are the same, marinated in yoghurt and spices and cooked in a Tandoor Oven
Kashmiri chilli powder is what’s typically used to add color to a curry. This is why the curry is red. Probably red food dye, but Kashmiri chili is what is usually used.
I’ve done drumstick chicken in tandoor way in pan . When I tried making it in oven it consumed more time every 15 minutes once flipped on sides to get it cooked evenly for the grill and tandoor effect and then finally I brushed them with red Kashmiri chil powder and oil on both sides to get the color and look.
Ingredients:
- Drumstick chicken 🍗 – 4 pieces
- Chili powder. – 2 tbsp
- Coriander powder. – 1 tbsp
- Salt. – 1 tbsp
- Turmeric powder. – 1 tsp
- Biryani masala. – 1 tbsp
- Ginger Garlic paste. – 2 tbsp
- Curd. – 1 tbsp
- Lemon 🍋. – 1 small
- Charcoal. – 1 large piece
- Oil. – to brush on chicken + 1 tbsp on marination
- Ghee. – 1 tsp
Preparation:
Step 1:
Take the drumstick pieces and clean them with turmeric and running water. You can remove the skin if needed or you can marinate with skin. Now in a bowl add in chili powder , coriander powder, salt , ginger and garlic paste, curd , biryani or garam masala , lemon , oil and mix them up.
Step 2 :
Now , turn on the oven and preheat for 230 degree Celsius for 45 minutes. Every 10 to 15 minutes turn them and flip them for even toasting. Check for the chicken whether it is cooked completely .
Step 3 :
When it is done mix oil and red chili powder and brush them completely over the chicken and toast them for 2 more minutes so that the chicken is red and juicy. Finally, take a piece of charcoal and heat them up . Heat them until it turns red and hot.
Step 4:
Now , place heated charcoal in a cup center to the chicken pieces then pour a teaspoon of ghee or oil of your choice and cover them completely with a lid tight so that the smoke doesn’t go out. After 7 to 8 minutes open them and serve them hot by squeezing some lemon on it.
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