Tandoori Methi Chicken

Everyday Chicken Series - Recipe 2

New recipe in the series of my everyday-chicken recipes is a different version of Tandoori chicken. Methi is the magic ingredient in this recipe. Methi is dried fenugreek that you can easily find in the spices section of any Indian store near you. Because this is a “No time to cook” recipe, let’s dive into the recipe without much ado.

Ingredients :

5 chicken drumsticks
2 tbsp ghee
2 tbsp dried fenugreek
1 tbsp Kashmiri red chili powder(more color, less spice)
1/4 tsp turmeric powder
1/2 tsp black pepper powder
salt to taste
1/2 tbsp ginger-garlic paste
1 tbsp lemon juice
1 1/2 tbsp hung curd

Method :

1. Wash chicken drumsticks well and pat dry. Mine were skinless, but you can use with skin as well.

2. In a bowl, add 1 tbsp ghee and all the remaining ingredients. Coat chicken well and marinate for 30 mins. Marination is optional.

3. Heat a thick base grill pan or griddle. Add the remaining 1 tbsp ghee.

4. Cook chicken on high flame for 2 mins. Be careful as this may splutter.

5. Lower the flame to slow and cover and cook for 10 mins on each side.

6. Remove the lid and let it cook on high for 2 more mins. Serve hot with mint chutney, a few drops of lemon and onions.

Notes:

1. If you prefer to make this in the oven, the steps are same as in the Italian Chicken Recipe.