Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
Yield: Makes 4 to 6 servings
Active time: 30 min
Total time: 1 hour 15 minutes
Adapted from Food and Wine’s December 2013 Issue, Recipe By Kay Chun Photo by Chris McCourt
This chicken has nicely spiced and super-crispy skin. The cilantro relish served alongside gets vibrant flavour from white vinegar.
Ingredients
1 Tb sweet paprika
1 Tb garam masala
1 Tb ground cumin
1 Tb ground coriander
1/2 tsp ground turmeric
1 Tb finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 C fat-free Greek-style yogurt
1 Tb fresh lemon juice
1/2 C canola oil
Kosher salt
Freshly ground pepper
6 chicken drumsticks
3/4 C coarsely chopped cilantro
1 small shallot, minced
3Tb distilled white vinegar
How to Make It
Step 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.
Step 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.
Step 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.