Recipes

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

Name: Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
Total time: 75 min
Ingredients: 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

5.0

(3,533)

3 Reviews

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

Updated on January 13, 2017

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish — Photo: © Chris Court

Active Time:

30 mins

Total Time:

1 hrs 15 mins

Yield:

4

Ingredients

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

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.
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.