Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 4 tablespoons (60 ml) tamarind paste, 1/2 cup (120 ml) plain full-fat yogurt, 4 cloves minced garlic, 1 tablespoon (15 ml) grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1 teaspoon smoked paprika, 1/2 teaspoon allspice, 2 tablespoons (30 ml) fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon (15 ml) olive oil to form the marinade.

2. 2

   Add 8 bone-in, skin-on chicken drumsticks to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight.

3. 3

   Preheat your tandoor to a high heat of approximately 450°F (230°C) and allow it to stabilize for at least 30 minutes.

4. 4

   Thread the marinated chicken drumsticks onto metal skewers, alternating with 1 large red onion cut into 8 wedges and 2 bell peppers cut into large 1-inch (2.5 cm) chunks.

5. 5

   Carefully lower the skewers into the hot tandoor, making sure they hang freely without touching the bottom or sides of the oven, and allow them to cook for 25-30 minutes, rotating occasionally for even cooking.

6. 6

   The chicken is cooked when its internal temperature reaches 165°F (74°C) and the skin is charred in spots and crispy, remove the skewers from the tandoor.

7. 7

   Transfer the Egyptian Tamarind-Spiced Tandoor Chicken and roasted vegetables to a serving platter and garnish with 1/4 cup (4g) fresh chopped cilantro before serving immediately.