Casein-Free Tandoori Chicken

By: Esther Vasa


Chicken Drumsticks – 8
Red Chilli Powder – 1/4th tsp
Black Pepper – a few pinches
Turmeric Powder – 1/8th tsp
Fresh Ginger and Garlic Paste – 1 tbsp
Cumin Powder – 1/8th tsp
Coriander Powder – 1/4th tsp
Extra Virgin Olive Oil – 1tbsp
Juice of one lemon
Salt to taste (Preferably Himalayan)
Olive oil spray

Skin the drumstick pieces and using a sharp knife just poke each drumstick piece at three or four spots. Mix all the spices with lemon juice and olive oil and apply the paste to each drumstick. Let the drumsticks soak in the spice mixture for at least four hours (in refrigerator). Just when ready to make tandoori chicken, pull out the drumsticks and pre-heat the oven to 350F. Spray the olive oil spray in a glass baking tray and arrange the pieces. Let the chicken bake for 30 minutes (turn the pieces around after 15 minutes). For another 15 minutes, set the oven at 450F and let the chicken bake further but please make sure to pull out the tray and turn the pieces around so the pieces bake evenly.

Transfer into a serving plate and enjoy the tandoori chicken with a salad of your choice.

Preparation Time: About 50 minutes active cooking time