Tandoori Chicken. Yes!

There’s always tandoori paste available at the stores but I like making my own. So here’s a recipe for your own homemade paste ;).


1 tablespoon paprika
1 tablespoon garam masala
1 tablespoon corriander
1 tablespoon cumin
1/2 teaspoon turmeric
1/4 teaspoon red food dye powder
1 tablespoon tomato paste
1/4 cup Greek Yogurt
1 tablespoon fresh grated ginger
4 cloves of garlic minced
1/2 lemon juiced
1/2 cup vegetable oil
2 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
8 pcs skinless chicken drumsticks

Slash chicken drumsticks about 3 times. 

Mix all your ingredients together (minus the chicken). Combine in a big bowl to create the paste.

Toss the chicken in and make sure all is covered. Cover the bowl in plastic wrap and refrigerate for 4-6 hours.

When ready to cook, you can grill it ☺


Preheat oven to 450 degrees. Transfer the chicken to a glass baking dish. Make sure none are over lapping.

Bake for 40 minutes turning a few times. Turn oven to Broil, place under for 6-8 mins turning once.


Serve with naan and basmati rice.


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