Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibrant flavor from white vinegar.

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  • Servings: 4


  • 1 tablespoon sweet paprika
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon finely grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1/4 cup fat-free Greek-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup canola oil
  • Kosher salt
  • Freshly ground pepper
  • 12 chicken drumsticks (about 4 1/4 pounds)
  • 3/4 cup coarsely chopped cilantro
  • 1 small shallot, minced
  • 3 tablespoons distilled white vinegar

How to make this recipe

  1. Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.

  2. Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.

  3. In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.

Suggested Pairing

Bright, fruit-forward Santa Barbara Pinot Noir.

Contributed By Photo © Chris Court Published December 2013

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