Maria NasirTandoori is a cooking method popular in the Punjab region of India and Pakistan, where food has been cooked for centuries over coal or wood fire in earthenware ovens.
Tandoori marinade is a mix of spices, red chillies and yogurt. The hot version gets its very red colour from the chillies, but for a milder version you can reduce the amount of red chillies and add a pinch of red food colour to get the traditional tandoori look.
I prefer to use Kashmiri chillies which are very bright in colour but not as hot as cayenne pepper.
Yogurt keeps the meat nice and tender, whether you choose to grill it, bake it or cook on stove top in a skillet. Yogurt mint raita serves to balance the heat in the tandoori mix.
Ingredients:
1/4 cup lemon juice
2 teaspoons salt
6 dried red chilli peppers
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 cloves
1 stick cinnamon
2 black cardamoms
1 teaspoon black pepper corns
4 cloves garlic
1/2 inch piece ginger
1/4 cup plain yogurt
2 tablespoons olive oil or ghee
This Is What You Do:
Add the wings and 1 tablespoon oil to the marinade. Mix thoroughly and refrigerate for 30 minutes. Or you can do this bit a day ahead and marinate them overnight.
Method 1: On the Grill
Lightly grease and heat the grill on medium. Spread the wings in a single layer or thread them on skewers and place on grill. Cook covered for first 10 minutes.
Keep basting the wings with the marinade and remaining oil every few minutes. Use a greased pair of tongs to turn the wings more easily.
Cook till nicely charred and golden on all sides, almost 15- 20 minutes in all or till the thickest part in the wings is not more pink.
Serve hot with lemon wedges and mint yogurt raita.
Method 2: In the Oven
Heat oven to 180C/355F. Spread wings on a foil-lined tray. Cover and cook for 20 minutes.
Remove cover, baste with marinade and chuck under the broiler for 5-7 minutes or till nicely charred.
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