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. Plus:  Delicious Chicken Recipes 

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
Photo: © Chris Court
Active Time:
30 mins
Total Time:
1 hrs 15 mins


  • 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


  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.

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