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Grilled Chicken Drumsticks and Thighs

 INGREDIENTS:

  1. Chicken Thighs 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 paste or powder
  7. Salt as per taste
  8. Mustard oil 2tbsp

METHOD:

Serving Size: 4-5

Soak 5-6 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 if time permits. 

Pre-heat oven to 180-degree 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.

Once ready serve with lemon wedges and onion slices.

Alternatively, you can air fry them at 180-degree C for 10 minutes. Pull out the basket, flip the chicken 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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