Tandoori Chicken Drumsticks
I good blend of spices makes these drumsticks a nice alternative to other drumstick recipes.
YIELD
serves 3 – 8
PREP NOTE:
marinate overnight
COOKING TIME:
45 min.
Introduction
About this Recipe
I found a version of this recipe online and made it my own for when I want the joy of Indian spices and the cost savings and ease of preparation of regular baked drumsticks. They go well with plain rice and a vegetable or salad or you can make a spicy sauce or chutney to accompany the dish.
Ingredients
8 – 10 Chicken drumsticks
Marinade:
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon garam masala
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon Kashmiri chili powder
- 1 tablespoon finely grated peeled fresh ginger
- 4 garlic cloves, minced
- 1/4 cup Greek-style yougurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons canola oil
- Kosher salt to taste
- Freshly ground pepper
Rice:
- 1 cup long-grain white rice
- 1 teaspoon salt
- 1 1/4 cup water
Step by Step Instructions
Step 1 : Marinate the Drumsticks
In a large bowl add the spices, the ginger, garlic, yogourt, lemon juice and 2 tablespoons of the oil.
Stir.
Make 2 or 3 slashes in each drumstick. Add to yogourt mix, toss the chicken and season with salt and pepper. Cover and let the chicken marinate overnight or even for 2 nights. You can probably get away with starting the marinade in the morning and baking the chicken that evening.
Step 3 : Bake the chicken
Preheat your oven to 400° Fahrenheit. Arrange chicken drumsticks on a sheet pan with space between. Coat the chicken with any yogourt marinade left in the bowl. Once the oven is preheated bake the chicken for 45 minutes.
Step 3 : Prepare the Rice in Instant pot
Rinse 1 cup of rice (whatever is your favourite type – I use a long grain basmati rice), and add to instant pot. Add 1 1/4 cups of water with 1 teaspoon salt. Use the rice setting. I like to make this at least 1/2 hour before I am ready to serve dinner as the rice tends to be at its best if it sits in the pot at “keep warm” for 15 to 25 minutes.
Step 5 : Serving
To serve: Spoon the rice into individual dishes. Place a piece a drumstick on top and sprinkle with fresh chopped cilantro to garnish. Fresh cucumbers with a dollop of yogourt or sour cream makes a nice accompaniment.
Tandoori Chicken Drumsticks
Source: Christine Unger
INGREDIENTS
8 – 10 Chicken drumsticks
Marinade:
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon garam massala
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon Kashmiri chili powder
- 1 tablespoon finely grated peeled fresh ginger
- 4 garlic cloves, minced
- 1/4 cup Greek-style yogourt
- 1 tablespoon fresh lemon juice
- 2 tablespoons canola oil
- Kosher salt to taste
- Freshly ground pepper
INSTRUCTIONS
In a large bowl add the spices, the ginger, garlic, yogourt, lemon juice and 2 tablespoons of the oil.
Stir.
Make 2 or 3 slashes in each drumstick. Add to yogourt mix, toss the chicken and season with salt and pepper. Cover and let the chicken marinate overnight or even for 2 nights. You can probably get away with starting the marinade in the morning and baking the chicken that evening.
Preheat your oven to 400° Fahrenheit. Arrange chicken drumsticks on a sheet pan with space between. Coat the chicken with any yogourt marinade left in the bowl. Once the oven is preheated bake the chicken for 45 minutes.
Serve with Rice or Naan:
For Rice (if you have an instant pot) Rinse 1 cup of rice (whatever is your favourite type – I use a long grain basmati rice), and add to instant pot. Add 1 1/4 cups of water with 1 teaspoon salt. Use the rice setting. I like to make this at least 1/2 hour before I am ready to serve dinner as the rice tends to be at its best if it sits in the pot at “keep warm” for 15 to 25 minutes.
To serve: Spoon the rice into individual dishes. Place a piece a drumstick on top and sprinkle with fresh chopped cilantro to garnish. Fresh cucumbers with a dollop of yogourt or sour cream makes a nice accompaniment.
Spicy Sauce for Rice : bonus recipe
ingredients
- 1/4 cup cashews, ground to a paste
- 1 cup diced tomatoes
- 1/2 water
- 1 teaspoon liquid chicken stock concentrate (eg. bovril)
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- tandoori spices/ half the amount of the above recipe
- 1 T sugar
- 1/2 t salt
Instructions
In the blender cup for a hand blender or an old pickle jar, put together cashews, tomatoes, water, liquid stock concentrate, and 1 Tablespoon sugar. set aside
In a medium frying pan, fry onions, garlic and ginger til onions are translucent, add salt and spice and fry 15 more seconds. Add tomato mix. bring to a simmer. transfer everything back to the blender cup and blend til smooth. return to frying pan, bring back to a simmer. This sauce is a simple and delicious and can as easily go on rice without the chicken or with a side of fried tofu. Keeps well for a couple days in the fridge.
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