Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
Bright, fruit-forward Santa Barbara Pinot Noir.
I Indianized it further: Replaced sweet paprika with half tablespoon of red chilli powder. Also, kept the marinaded drumsticks in the fridge for 1 hr before popping them in the oven. Finally, after approx 30 mins of baking, basted the 'sticks with a mix of ketchup, ghee, Ching's Schezuan sauce and a drip of honey. one tip: did not have fresh ginger or garlic. Added a Tbsp if ginger garlic paste.Read More
Kind of bland. Lots of spices, but only the vinegar in the sauce brought the recipe to life. Disappointing.Read More