Tandoori Chicken Drumsticks
This recipe surprised me. I’ve made tandoori chicken before and it didn’t have much flavor. This chicken,
however, had a lot of flavor, and you could especially taste the brown mustard in the marinade. It’s the kind of recipe that’s good hot or at room temperature. I used drumsticks, but thighs or whole legs would be good as well. I served this with a side of Indian Spiced Chickpea salad and some frozen paratha, with a side of yogurt. This recipe comes from Food & Wine and serves 4.
1 c plain nonfat yogurt
One 2-inch piece of ginger, peeled and finely grated
2 large garlic cloves, finely grated
2 T fresh lemon juice
1 T brown mustard seeds
1 1/2 t garam masala
1 t kosher salt
1/2 t Kashmiri chile powder or cayenne pepper
Eight 4-ounce skinless chicken drumsticks, trimmed of excess fat
1/2 t chaat masala, optional (a spice I didn’t have! So I skipped this)
In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours or overnight.
Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.