Smokey tandoori chicken drumsticks biryani with mint mango raita. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. The chicken is best marinated overnight but if you're in a time crunch, a few hours will do just fine. If you are in a rush, you can combine both marinades together, and do one marinade period for an hour, before roasting, broiling, or grilling. Smokey tandoori chicken drumsticks biryani with mint mango raita

You can have Smokey tandoori chicken drumsticks biryani with mint mango raita using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Smokey tandoori chicken drumsticks biryani with mint mango raita
  1. You need 1/2 kg of chicken drumsticks.
  2. You need 1 cup of dahi.
  3. Prepare 1 tsp of Haldi powder.
  4. You need 1 tsp of Mirchi powder.
  5. You need 1 tsp of Coriander powder.
  6. It’s 1 tbsp of Tandoori masala.
  7. You need 1 tbsp of Ginger garlic paste.
  8. Prepare 3 of onion birista.
  9. You need 250 grams of hung curd.
  10. It’s As needed of Finely chopped kothmir.
  11. Prepare as needed of Finely chopped fudina.
  12. You need 2 of potatoes diced and fried.
  13. It’s 3 cups of basmati rice.
  14. You need 1 cup of Oil.
  15. You need to taste of Salt.
  16. Prepare Pinch of Red colour optional.
  17. Prepare of Mint mango raita.
  18. You need 1 cup of Curd.
  19. Prepare 1/2 cup of mango.
  20. It’s 1/2 cup of mint leaves.
  21. You need 2 tbsp of sugar.
  22. Prepare 2 tbsp of Whipping cream.

Chicken drumsticks marinated in yogurt and spices roasted in tandoori oven. Fresh vegetables cooked with rich and tangy tomato gravy. Yogurt blended with diced cucumbers and carrots. Fragrant basmati rice sauteed with chicken and spices.

Smokey tandoori chicken drumsticks biryani with mint mango raita instructions

  1. Clean and put cuts on drumsticks and marinate with dahi haldi mirchi coriander powders tandoori masala red colour ginger garlic paste mix it properly and marinate for 3 to 4 hours.

  2. In a pan add oil and fry chicken till it is cooked.

  3. In a tapela add 4 cups water and some salt and keep on flame till it boil after add rice and whole garam masala (tajj,patta,lavang,mari,jeera) let it boil till it is 80% cooked.

  4. In a pan add oil add ginger garlic paste and haldi mirch and coriander powder and saute it while after add birista saute a while add dahi and leftover chicken marination and fry it a while add finely chopped kothmir and fudina.

  5. For smoke put koila on gas when it is put between chicken and give a Smokey flavor to chicken and same way do with rice when we layered and it is fully ready for dum.

  6. In a tapela add rice in down than add gravy on that chicken potatoes and leftover rice and kothmir fudina and birista and some red colour and some water as required.

  7. For raita grind mangoes mint and sugar in a bowl add dahi mix it well add grinded chutney and finely add cream and chill it and than serve with biryani.

  8. Serve biryani with raita my house all time favourite lunch….

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Half KG chicken marinated in yogurt and tandoori spice. Smoked in clay oven and simmered peas, onions, tomatoes in mint spices. Indian mini poppadums with Tandoori chicken fillets with mint raita and garnish against a black background. Crispy Tandoori Chicken Drumsticks with Mango Chutney.. Pieces of Tandoori chicken near chicken biryani, roasted leg piece and chicken wings are.