Chicken Tandoori in a cast iron skillet with droolworthy grill marks is quite like any made on a regular grill or oven. It is so delicious and so simple to make. I have used chicken drumsticks from now instead of a whole chicken leg. The cast iron distributes heat evenly and helps the chicken cook through. You can also place the skillet in the oven for atleast 10 to 15 minutes before you actually serve. The marinade combines the regular spices but I also added a tad food colour (orange red) although you can skip it completely as paprika itself is a natural colourant. I leave the chicken marinated for at least 8 hours for the best results. Serve hot with coriander chutney and red onion!
12 pieces of chicken drumsticks
Butter for frying
For the 1st Marinade
1 tbsp red chilli paste
1 tbsp Kashmiri chilli paste
Juice of one lime
For the 2nd Marinade
400 gms curd (hung)
1tbsp ginger garlic paste
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp haldi powder
1 tsp dry mango (amchur) powder
1 tsp fenugreek (kasuri methi) leaves
1 tbsp vegetable oil
Salt to taste
1.Run the knife thoroughly through the chicken and make deep incisions and apply the first marinade. Set it aside for 30 mins.
2. Now apply the second marinate and refrigerate for atleast 8 hours. The second marinade should be combined into a smooth paste and must be lump free before application.
3. Atleast two hours before frying, take the chicken out and let is come on room temperature.
4. Now heat the cast iron skillet and brush it with a generous amount of butter.
5. Place atleast 5 to 7 drumsticks and let them cook on one side for a few minutes and then flip. Let the chicken cook thoroughly flipping from time to time allowing it to get a little charred.
Serve hot with coriander chutney and red onion.