Chicken Tandoori in Handi
Chicken Tandoori in Handi brings bold, smoky flavours with tender chicken marinated in spices and slow-cooked for a rich, aromatic taste. This classic recipe blends traditional tandoori seasoning with the deep essence of handi cooking.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 kg Chicken Drumsticks
- 100 g Yoghurt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Lemon Juice
- 2 tbsp Oil
- 3 tbsp Tandoori Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Chilli
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Crushed Chillies
- 1/2 tsp Turmeric Powder
Instructions
- 1
In a large mixing bowl, add all the ingredients and mix well until fully combined into a smooth marinade.
- 2
Add the chicken and coat it evenly, ensuring every piece is well covered. Cover and let it marinate for at least 1 hour, or for the best results, leave it overnight in the fridge.
- 3
Heat a pan on low heat and add the marinated chicken along with any remaining marinade. Cover the pan and cook for 30 minutes, stirring occasionally to prevent sticking or burning.
- 4
After 30 minutes, remove the lid and flip the chicken. Increase the heat to high and cook for another 8-10 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
- 5
Once the sauce has reduced, remove the chicken from the excess sauce and serve hot.