Tandoori Chicken Drumsticks

Mark Phillips
@chefsoutherntemp

Made With:
Drumsticks

Tandoori chicken gets it's reddish color from the combination of spices used in the yogurt marinade. Chef Mark's take on this traditional Indian dish cuts out a few steps by using a ready to use spice mix with Greek yogurt and lime juice. Cooking in a high temperature oven, helps to replicate the traditional tandoor clay oven environment for perfect roasting.

Yield: 4-6

00:25 Prep

02:00 Marinate

00:40 Cook

03:05 Total Time

Ingredients

Directions

1.5 lbs

Springer Mountain Farms Drumsticks

1 cup

Greek yogurt

3

garlic cloves, peeled & chopped

2 medium

gingerroot chunks, peeled & chopped

2

red chilis, roughly chopped (optional)

3 tablespoons

lemon juice

3 tablespoons

olive oil

1 packet

National Foods Chicken Tandoori Recipe Mix (or any tandoori seasoning mix)

Remove skin from the drumsticks and score the drumsticks on all sides so that the marinade can penetrate the surface of the drumsticks.
Pat the chicken drumsticks dry and set them aside.
Pulverize the garlic, ginger and chilis or pulse together in a food processor until they make a paste.
Add the paste along with the remaining ingredients in a large bowl and toss in the pieces of chicken, making sure all pieces are completely covered in the marinade.
Marinate for at least 2 hours but better for 24 hours for maximum flavor and tenderness.
Preheat the oven to 375°F and line a baking pan with foil.
Place a greased oven-proof rack on top of the foil line tray and place the chicken on the rack.
Roast for 25-30 minutes or until the internal temperature reaches at least 165°F.
Throw the drumsticks under the broiler for a few minutes to char and crisp slightly for more texture.
Serve with lemon wedges, cilantro and mint chutney with your favorite steamed rice or riced cauliflower for a healthier version.