Crispy Tandoori Chicken Drumsticks
Chicken tandoori is simply chicken marinated in yogurt, citrus and spices, then grilled or broiled. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor.
1 tbsp Paprika
1 tbsp Garam Masala
1 tbsp Cumin
1 tbsp Ground Coriander
1/2 tsp Ground Tumeric
1/2 tsp Cayenne Pepper
3 tbsp Ginger
7 clove Garlic
1/4 cup Greek Yogurt
1/4 cup Vegetable Oil
2 1/2 tsp Salt
12 Chicken Drumsticks
1 jar Mango Chutney
to taste Cilantro
to taste Lime Wedge
In a small pan over medium-low heat, combine the Paprika, Garam Masala, Cumin, Ground Coriander, Ground Tumeric and Cayenne Pepper.
Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
Add the spices to a blender or mini food processor, along with the Ginger, Garlic, Greek Yogurt, Lime, Vegetable Oil ...
...and Salt. Process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each drumstick. Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 450 degrees F. Line a baking sheet with heavy duty aluminum foil and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with Mango Chutney on the side. Enjoy!