Tandoori Chicken Drumsticks

The world famous Indian Tandoori Chicken has its origin in the Mughal era during the rule of Emperor Jahangir, who is also credited for creating the portable or transportable tandoor.

Tandoor is a traditional clay oven holding a small fire created by slow burning coal or wood meant for baking and cooking.

Existence of the tandoor has been found at sites of the Indus Valley Civilization (Harappa and Mohenjo-daro) dating back to 3000 B.C.

Originally the tandoor cooking concept was from Persia which traveled to the Indian sub-continent with the Arabs via Afghanistan. 

The word Tandoor is derived from the Persian word "Tannur" which was derived from the Babylonian word "Tinuru" which further got polished to the word "Tandur" in Turkish.

The concept of built-in tandoor in a restaurant was first introduced at Moti Mahal restaurant in Delhi in the year 1948.

The restaurant owner Kundan Lal Gujral, wanted to create a unique dish using the traditional tandoor.

This lead to the creation of the famous "Tandoori Chicken".

The chicken pieces are marinated with yogurt, fresh lime or lemon juice, seasoned with Cayenne pepper, Kashmiri Red Chilli Powder, tandoori masala, turmeric powder, garlic paste, ginger paste and salt.

The chilly powder gives a red fiery hue and the turmeric powder gives an orange hue to the Tandoori Chicken. Some times yellow and red edible food colors are added to get bright colors.

Tandoori Chicken can also be cooked on a modern or traditional barbecue grill. I have cooked it on a gas stove using a skillet/tawa.

You can use an oven at 200 Degree/400 Fahrenheit for 10-12 minutes or until done.

The most simplest Indian non-vegetarian starters, it goes best when served with Mint/Pudina dip/chutney or with onion rings and lemon wedges.

Check out the ingredients and step by step method for preparing Tandoori Chicken Drumsticks.

Tandoori Chicken Drumsticks

Preparation/Total Time: 120 mins/180 mins

Servings: 3-4

Ingredients

10 Chicken Drumsticks

1 Lemon

1 tsp Garlic paste

1 tsp Ginger paste

6 Tbsp Hung Yogurt/Curd/Dahi

1 tsp Kashmiri Red Chilly powder

2 Tbsp Garam Masala or Tandoori Chicken Masala powder

Salt

1 Tbsp melted Butter for basting

Method

1. Wash, pat dry the chicken drumsticks with a clean cloth.

2. Make diagonal incisions on both sides of the drumsticks with a knife.

3. Now squeeze in the lemon juice and apply some salt to the drumsticks and keep aside for about 15 minutes.

4. Mix garlic paste, ginger paste, garam masala or tandoori masala, yogurt, Kashmiri red chilly powder, salt.

5. Marinade each drumsticks properly with the above mixture and keep aside for about 2 hours.

6. Now apply/baste each drumstick with the melted butter and keep aside.

7. Heat a non-stick Skillet/Tawa on medium flame.

8. Place each drumstick one by one on the skillet and cook on low flame for about 40 minutes or till the drumsticks are done.

Tip: Slow cooking method is ideal when making tandoori chicken on a gas stove.

9. Flip and cook each side of the drumsticks while basting them with the remaining marinade and melted butter.

10. Once done remove on a serving platter and serve with onions rings, lemon wedges or mint/pudina dip/chutney. You can sprinkle some chaat masala also.

Step by Step Recipe for Hyderabadi Bhuna Mutton Keema/Kheema/Qeema (Dry fried Minced Lamb Meat)

Hyderabadi cuisine is a blend of Mughlai, Arabic, Turkish cooking style along with local Marathwada and Telugu influence. Also known as Hyderabadi Ghizaayat (cuisine), this style of cooking was promoted by Sultan Quli of the Qutub Shahi Dynasty along with their own cuisine.

The cuisine evolved during the medieval period and was extended during modern period as a legacy of the Nizams of the then Hyderabad State that includes the regions of Marathwada, Telangana and Hyderabad Karnataka(currently in Karnataka).

Traditionally Hyderabadi style of cooking involves use of earthen pots, brass and copper utensils. The use of certain herbs, spices and condiments adds a distinct flavour to the Hyderabadi cuisine.

As the saying goes cooking patiently or "itmenaan se", so the key to the cuisine is the slow-cooking method.

Traditionally Bhuna Keema is prepared with minced lamb meat or keema which is fried with spices and condiments in oil or ghee/fat. 

This version of the recipe has been prepared using less oil and more of green chillies instead of the usual Red Chilly powder.

The recipe was shared by my former Hyderabadi cook during my stay in Mumbai. I have made use of fresh Green peas (Matar) in this recipe.

Being a dry spicy starter, Hyderabadi Mutton Bhuna Keema or Kheema or Qeema goes well with roti, naan, phulka or even steamed rice.

Hyderabadi Bhuna Mutton Keema

Preparation/Total Time:60-120 mins/150 mins

Serving: 4

Ingredients for Marinade:

500 gm Minced Mutton

1/2 cup Beaten Curd/Dahi

1 Tbsp Garlic Paste

1 tsp Turmeric/Haldi Powder

Salt to Taste

Method:

1. Clean the minced meat in running water and drain the water properly.

2. Add the garlic paste, turmeric powder, curd, salt to the meat. Mix well and keep aside for about 1 to 2 hours.

Ingredients for Frying:

1 1/2 Tbsp Vegetable Oil

2 large Onions, finely chopped

2 medium size Tomatoes,finely chopped

2-3 Green Chillies, chopped

1 tsp whole Shahjeera or Jeera/Cumin seed

1/2 tsp whole Green Cardamom/Chhoti Elaichi

1" grated Ginger

1/2 tsp whole Black Peppercorns/Kaali Mirch

1 Black Cardamom/Badi Elaichi

4-5 whole Cloves/Laung

1"Cinnamon/Dalchini

1/2 Tbsp Red Chilly Powder

1 Tbsp Coriander powder, heaped

1/2 tsp Garam Masala Powder

1/2 cup fresh Green Peas

3 Tbsp (45 ml) Water

Fresh Cream 2 Tbsp

Finely Chopped Coriander leaves for Garnishing

Method:

1. Heat oil in a non-stick pan or kadahi. Add in the whole spices (cumin, green cardamom, cloves, black cardamom, cinnamon, black peppercorns). Let the spices splutter for a min.

2. Add in the chopped onions and stir fry on a medium flame till golden brown.

3. Add in chopped green chillies, coriander powder, red chilly powder, grated ginger, garam masala powder. Saute for 1 to 2 mins and add in the tomatoes. Saute till the tomatoes turn tender.

4.Now add in the green peas. Saute for 3 to 4 mins.

5. Add in the marinated minced meat. Cook on a medium flame for about 20 mins or till the meat is cooked properly. Add water 1 Tbsp at a time when cooking the meat.

6. Before turning off the stove add in fresh cream.

7. Remove in a serving bowl and garnish with finely chopped coriander leaves.

8. Serve hot with roti, naan or phulka.

Step by Step Recipe for Spicy South Indian-styled Red Snapper/Sankara Meen Curry

When it comes to sea-food cooking the Indian way, no other cooking can beat the Coastal States way of cooking sea-food. Recently I took a short break to Daman (divided into Moti Daman and Nani Daman) with my family (we opted for Moti Daman near Devka beach), a Union Territory of India, close to the state of Gujarat where I am currently located at. Whenever I visit a new place I always make it a point to try out some local delicacies of that place. However the trip wasn't as good as I expected with regards to sea-food for me, since Daman is a coastal place I have had the impression of getting the opportunity to try some nice sea-food preparation the local way. But I did not get much to try and taste.

So my hubby surprised me this Tuesday by getting some sea-food for me from the local fish-monger before leaving for work.

Out of the varieties of sea-food, I selected the Red Snapper fish for a first time recipe which was shared to me by my Dad years ago.

Let us check out the step by step recipe for a spicy South Indian styled Red Snapper fish or Sankara Meen Curry which is excellent during the hot Summer days too.

Preparation/Total Time: 15 mins/50 mins
Serving: 4-5

Ingredients for the Marinade

700 g Red Snapper fish/Sankara Meen cut into 3/4 size pieces
2 generous pinch of Turmeric/Haldi Powder
1/4 tsp Salt

Method

Marinade the fish pieces with the Turmeric powder and salt. Keep aside.

Ingredients for the Gravy

2 large Onions chopped
2 large Tomatoes cut into pieces
8 Garlic Cloves
3 Tbsp Vegetable Oil
1 tsp whole Mustard/Rai
2 tsp whole Cumin/Jeera
6-8 Curry Leaves
2 medium-size Onions finely chopped
1 1/2 tsp Fenugreek/Methi seeds
1 1/2 tsp Black Sesame seed
2 tsp Red Chilly Powder
1 1/2 tsp Coriander Powder
1 tsp Turmeric Powder
1 1/2 tsp Cumin/Jeera Powder
Salt to taste
6-8 Green Chillies slit into halves
6-8 Garlic cloves halved
A Lemon size tamarind pulp ball soaked in water
1/4 cup or a handful of chopped Coriander leaves

Method

1. Ground the onion, tomato and garlic into a smooth paste and keep aside.

2. Heat the oil in a pan and temper the mustard seeds, cumin seeds, fenugreek seeds, black sesame seeds and curry leaves.

3. Add in the finely chopped onions, halved garlic, slit green chillies, once the above spices starts spluttering. Saute for 2-3 mins on a medium flame.

4. Add in the turmeric powder, salt, red chilly powder and saute on a medium flame until the raw and pungent smell of the onions and garlic is gone.

5. Now strain and extract tamarind paste out of the soaked tamarind pulp. Add this paste into the pan. Cook for another 5 mins.

6. Add water as per your gravy requirement (I have added in approx. a cup of water), cover and boil on high flame for 15 to 20 mins.

7. After that add in the marinated fish pieces one by one into the gravy and simmer on low flame for another 15 mins or little more.

8. Once done, turn off the stove and remove the fish curry in a serving bowl.

9. Garnish with chopped coriander leaves and serve hot with steamed rice.