Tandoori Masala Chicken with Cabbage-Onion Slaw

Over the weekend I made a simple tandoori masala chicken dish. This is one of the dishes that is universally appealing whether you like Indian food or not. It is a very simple, straightforward, and great for the summer get-togethers. I served the chicken with a side of cabbage and onion slaw. It provides a nice balance of sweet and tangy. 

For the chicken:

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients

12 piece of skinless chicken drumsticks

3/4 cup plain yogurt

2 tbsp ginger-garlic paste

1.5 tsp Tandoori Masala (readily available at Indian grocery store)

2 tbsp Olive Oil

Salt (to taste)

Method:

Prep the chicken by making a small slit on each side. Transfer the chicken into a bowl and add yogurt, ginger-garlic paste, tandoori masala, and salt to taste. Mix well and set aside in the refrigerator for 1-2 hrs.

After 1-2 hrs, transfer the chicken and the marinade to a oven pan and broil on low until the chicken is cooked thoroughly (about 45 minutes). About half way through make sure to turn the pieces over. 

For the cabbage-onion slaw:

Prep time: 15 minutes

Ingredients:

1 small red cabbage

1 medium size red onion

 salt (to taste)

1.5 tsp sugar *

1/3 cup vinegar*

Method:

Thinly slice the cabbage and the onion, the thinner the better. In a bowl mix the cabbage, onion, salt, sugar, and vinegar. Let the mixture soak before serving.

*I would recommend you adjust the sugar and vinegar according to your taste, balance of sweet and tangy.