½ cup yogurt, hung in a muslin cloth to drain any whey
4 cloves of garlic, minced into a fine paste or 2 tablespoon of garlic paste
2 inches of ginger, minced or 1 tablespoon of ginger paste
1 teaspoon garam masala
2 tablespoon oil
5 Lemon wedges as an accompaniment
Make 4-5 incisions on the chicken drumstick before mixing it with lemon juice,salt and chili powder. Set aside for 30 minutes.
Use the 30 minutes to hang yogurt in a muslin cloth to drain off the whey.
Mix the thick yogurt with the remaining ingredients from the second marinade section - garlic, ginger paste, garam masala and oil.
Add the marinated chicken to the yogurt mixture and rub the marinade in the chicken properly.
Refrigerate it overnight or for 3-4 hours.
Preheat oven to 375 degree F. Grease a tray with aluminum foil and place the marinated chicken evenly across the tray. Generously spray it with a non stick cooking spray and cook it in the oven for 25-30 minutes.
Broil on Low for another 5 minutes.
Remove and serve hot with tamarind chutney / coriander chutney and sprinkle lemon juice from the wedges before chomping them down.
Recipe by Simmer to Slimmer at http://simmertoslimmer.com/tandoori-chicken/