Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

Serving Size: 4
Prep Time:
Total Time:

Ingredients

  • 1 Tbsp sweet paprika
  • 1 small shallot, minced
  • 0.75 cup coarsely chopped cilantro
  • 12 chicken drumsticks (about 4 1/4 pounds)
  • freshly ground pepper
  • kosher salt
  • 0.5 cup canola oil
  • 1 Tbsp fresh lemon juice
  • 0.25 cup fat-free Greek-style yogurt
  • 4 garlic cloves, minced
  • 1 Tbsp finely grated peeled fresh ginger
  • 0.5 tsp ground turmeric
  • 1 Tbsp coriander
  • 1 Tbsp ground cumin
  • 1 Tbsp garam masala
  • 3 Tbsp distilled white vinegar

Directions

  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Kay Chun
Image Credit: Chris Court