No introduction is required when we, Indians, speak about Tandoori Chicken or Tandoori Chicken drumstick or Tengri Kabab. Marinate it, brush with oil generously and then grill, thats it and a delicious juicy tasty Chicken Kabab is ready. But, I have tried a oil-less version of the same, where after marination ( of course marinade was oil less), whole stuff is baked first, and then for the last 10 minutes, I have broiled them to get that lovely red tinge. There is no compromise on taste, and from your heart, you know that you are feeding your family something healthy.
Marinate the drumsticks with vinegar and salt overnight. Mix together the curd, ginger garlic paste, green chilli paste and tandoori masala.
Marinate the chicken drumsticks with this masala mix again for 2-3 hours. Preheat the oven to 200 degree C. In a non stick baking dish, place the drum sticks so that they form a single layer.
Bake for 20 minutes. Turn once in between. After that, put the oven in broil mode and broil it for 10 minutes. Turn and give it a final broil for 5 minutes.
Not a single drop of oil is used and you get super soft, juicy Tandoori Drumsticks. Enjoy with some fresh salad.
Ingredients
- Chicken Drumstick - 10
- Hung Curd - 1 Cup
- Ginger Paste - 1 heaped tbsp
- Garlic Paste - 1 tbsp
- Green chilli paste - 1 tsp
- Tandoori Masala - 2 tbsp
- Vinegar - 2 tbsp
- Salt
Marinate the drumsticks with vinegar and salt overnight. Mix together the curd, ginger garlic paste, green chilli paste and tandoori masala.
Marinate the chicken drumsticks with this masala mix again for 2-3 hours. Preheat the oven to 200 degree C. In a non stick baking dish, place the drum sticks so that they form a single layer.
Bake for 20 minutes. Turn once in between. After that, put the oven in broil mode and broil it for 10 minutes. Turn and give it a final broil for 5 minutes.
Not a single drop of oil is used and you get super soft, juicy Tandoori Drumsticks. Enjoy with some fresh salad.
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