Tandoori Chicken with Cilantro Chutney
Yogurt-marinated tandoori chicken drumsticks pressure-cooked and served with a cooling cilantro-mint chutney. Chutney is a sort of relish or jam often used to bring balance to a dish in Indian cuisine, ranging from sweet and tart to spicy and hot; here the cilantro and mint provide a cooling effect to counter the red chili powder in the chicken.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 1 cup | 240 ml | plain yogurt |
| 2 tablespoons | 30 ml | vegetable oil |
| 2 tablespoons | 30 ml | lemon juice |
| 2 tablespoons | 30 ml | Kashmiri red chili powder |
| 4 teaspoons | 20 ml | salt |
| 1 tablespoon | 15 ml | grated fresh ginger |
| 1 tablespoon | 15 ml | minced fresh garlic |
| 2 teaspoons | 10 ml | garam masala |
| 1 teaspoon | 5 ml | ground turmeric |
| 16 | whole chicken drumsticks, skin removed | |
| 1 cup | 240 ml | water |
| — | cooking spray | |
| 2 cups | 480 ml | fresh cilantro |
| 1/2 cup | 120 ml | fresh mint leaves |
| 1/2 cup | 120 ml | water |
| 1 | jalapeño pepper | |
| 4 | garlic cloves | |
| 1/4 cup | 60 ml | grated coconut |
| 4 teaspoons | 20 ml | sesame seeds (optional) |
| 4 teaspoons | 20 ml | white sugar |
| 4 teaspoons | 20 ml | lemon juice |
| 2 teaspoons | 10 ml | cumin seeds |
| — | salt to taste |
Instructions
- Stir yogurt, vegetable oil, lemon juice, red chili powder, salt, ginger, minced garlic, garam masala, and turmeric together in a large bowl.
- Pat drumsticks dry with paper towel. Cut 2 to 3 slits into each drumstick.
- Put drumsticks into a large, resealable plastic bag; pour yogurt mixture into the bag, remove as much air as possible from the bag and seal. Massage bag to coat chicken completely in marinade and refrigerate for 8 to 24 hours.
- Remove chicken from refrigerator about 30 minutes before cooking.
- Pour 1 cup water into the inner steel pot of pressure cooker.
- Spray trivet with cooking spray and set in the pot over the water. Remove chicken from marinade and arrange on the trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure. Let pressure release naturally.
- Blend cilantro, mint, 1/2 cup water, jalapeño pepper, garlic cloves, coconut, sesame seeds, sugar, lemon juice, and cumin seeds in a blender until smooth; season with salt.
- Drizzle chutney over chicken to serve.