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 Ground Cumin
1 Tbsp Ground Coriander
1/2 tsp Ground Turmeric
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
to taste Mango Chutney
to taste Fresh Cilantro
Zest and juice one of the Lime and set aside. Slice 1/4 inch off of each end of the other lime and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
In a small pan over medium-low heat, combine the Paprika, Garam Masala, Ground Cumin, Ground Coriander, Ground Turmeric 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 Zest and Juice, Vegetable Oil ...
...and Salt. Process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each Chicken Drumsticks. 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, Fresh Cilantro and Lime on the side. Enjoy!