Tandoori Chicken

Marinade

1. 1

   In a large bowl, combine the ginger‑garlic‑green chilli paste, yogurt, salt, red chilli powder, Kashmiri chilli powder, Ganesh Tandoori Masala, kasuri methi, and mustard oil. Stir until the mixture is smooth and uniformly colored.

2. 2

   Add the chicken drumsticks to the bowl, turning them so each piece is fully coated with the marinade.

3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat.

Tandoori Chicken

4. 4

   Preheat an air‑fryer to 400°F (390°F) or heat a large skillet over medium‑high heat if using the pan method.

5. 5

   Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes while the cooking device heats up.

6. 6

   If using an air‑fryer: arrange the drumsticks in a single layer, ensuring they do not touch. Cook for 12‑15 minutes, turning halfway through, until the internal temperature reaches 167°F (165°F).

   Kitchen notes · Added by ReelsMeals: The drumsticks sit in a single layer with space around each piece.

7. 7

   If using a skillet: melt a small amount of butter in the pan, add the drumsticks, and sear each side for 4‑5 minutes. Reduce the heat to medium, cover, and continue cooking for another 10‑12 minutes, checking that the meat is cooked through.

   Kitchen notes · Added by ReelsMeals: The chicken browns on the outside while cooking through under the cover.

8. 8

   Once the chicken is cooked, increase the heat to high (or set the air‑fryer to its broil setting) and cook for an additional 2‑3 minutes to develop a slight char on the surface. Watch closely to avoid burning.

   Kitchen notes · Added by ReelsMeals: A little char forms on the surface without the chicken burning.

9. 9

   For an authentic smoky flavor, transfer the partially cooked pieces onto a metal grill rack (jali) placed over an open flame or a very hot gas burner. Char each side for 10‑15 seconds, allowing the edges to blacken lightly.

10. 10

    Immediately brush the hot chicken with melted butter, then sprinkle generously with Ganesh chaat masala.

    Kitchen notes · Added by ReelsMeals: The butter coats the hot chicken and the spice dusting adheres.

11. 11

    Garnish with chopped fresh coriander and serve the tandoori chicken hot, accompanied by lemon wedges or a simple cucumber raita if desired.