Crispy Tandoori Chicken Drumsticks with Mango Chutney
Variation on famous Tandoori Chicken (cooked without a tandoori)
Ingredients
MARINADE
1tablespoonpaprika
1tablespoongaram masala
1tablespoonground cumin
1tablespoonground coriander
1/2teaspoonground turmeric
1/2teaspooncayenne pepper
3tablespoonspeeled and roughly chopped fresh ginger
7garlic clovespeeled and roughly chopped
1/4cupwhole milk Greek yogurt
Zest and juice from one limeabout 1 teaspoon zest and 2 tablespoons juice
1/4cupvegetable oil
2-1/2teaspoonssalt
12chicken drumsticksabout 4 pounds
GARNISH
A few sprigs cilantro
Lime wedges
Instructions
MAKE MARINADE
In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 6 hours or overnight.
COOK CHICKEN
Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.