Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

Rating: 5 stars
3534 Ratings
  • 5 star values: 3534
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Kay Chun
December 2013

Gallery

Credit: © Chris Court

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 07/29/2021