Photo: Marzena Saigal
(in Bangladesh, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)
                           
8 chicken drumstick, skinned
1 cup yogurt
2 tsp thinly chopped fresh ginger
2 tsp crushed fresh garlic
1 tsp chili powder
2 tsp ground cumin
2 tsp coriander powder
salt to taste
½ tsp red food coloring
1 tbsp tamarind paste
1 cup water
½ cup vegetable oil
lettuce leaves
To garnish:
onion rings, tomatoes, lemon wedges
  • Using a sharp knife, make 2-3 slashes in each piece of chicken.
  • Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
  • Add the chicken to the yogurt - spice mixture and mix to coat well.
  • Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
  • Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
  • Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
  • Preheat the broiler to the medium.
  • Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
  • Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
  • Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

This blend features an exotic mix of paprika, cumin, cayenne, coriander and other spices. Blend Punjabi Tandoori Masala with yogurt to create a marinade for chicken, fish or lamb. Tandoori blend also makes an excellent dry marinade for meats that are to be pan-fried, grilled, roasted or barbecued.