Tandoori Chicken with Homemade Yogurt

Ingredients (serves 3-6):

Marinade:

1/2 cup homemade yogurt (see here) or store-bought plain yogurt
1 Tbsp. ginger, grated
1 Tbsp. garlic, grated
1 Tbsp. lemon juice
1-1/2 Tbsp. paprika powder
1 Tbsp. coriander powder
1 Tbsp. cumin powder
1 Tbsp. turmeric powder
1 Tbsp. Kashmiri chili powder (may substitute with 1/2 Tbsp. red chili powder)
1 Tbsp. cardamon powder
1 Tbsp. garam masala
1-1/2 Tbsp. salt
1-1/2 Tbsp. vegetable oil

Chicken:

6 chicken drumsticks (about 1.5 lbs.)
3 Tbsp. vegetable oil
1 Tbsp. butter

Garnish:

Lemon wedges
Cilantro

*This recipe was developed for the Multicooker (EL-CAC60). Adjustments may be necessary when using other models.

1

Marinate the chicken. Combine all ingredients for the marinade in a bowl. For steps to making homemade yogurt, see here.

2

Remove the skin of each drumstick and make 2 slits along the bone. Place drumsticks in the marinade and massage to distribute equally. Transfer to a plastic bag and marinate for at least one hour or up to 24 hours in the refrigerator.

3

When the drumsticks are marinated, preheat the Multicooker. Place the pot in the main body. Set menu to SAUTÉ/SEAR at 410ºF. Cover with lid, and press START/CANCEL to start.

4

When the preheating completion beep sounds in approximately 15 minutes, remove the lid.

5

Cook the drumsticks. Add vegetable oil, butter and marinated drumsticks to the pot and cover with lid, cook about 3 minutes. Open the lid and turn the drumsticks. Continue to cook and turn the drumsticks until the entire surface is browned, about 8 minutes.

6

Press START/CANCEL to turn heat off. Cover with lid to finish cooking with residual heat for 15 minutes.

7

Serve in plates, garnish with a lemon wedge and cilantro on the side. Enjoy!