Indian Tandoori Chicken

Ingredients

Chicken drumsticks

2 pounds

Plain yogurt

1 cup

Lemon juice

2 tablespoons

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Tandoori masala

2 tablespoons

Paprika

1 tablespoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons (for brushing)

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, whisk together the yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, paprika, cumin powder, coriander powder, turmeric powder, and salt until smooth and well combined.
2. Add the chicken drumsticks to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but for best results, let it marinate overnight to allow flavors to penetrate the chicken.
3. Preheat your grill to medium-high heat, ensuring it's hot enough to create a nice sear on the chicken.
4. Remove the marinated chicken drumsticks from the refrigerator. Shake off any excess marinade, and lightly brush each drumstick with vegetable oil to prevent sticking on the grill.
5. Place the chicken on the grill and cook for about 20-25 minutes, turning occasionally to ensure even cooking. The chicken should be cooked through, charred on the outside, and juices should run clear when pierced.
6. Once cooked, remove the chicken from the grill and allow it to rest for a few minutes to retain its juices.
7. Garnish with freshly chopped cilantro and serve hot with lemon wedges for an extra burst of flavor.