Posted by: DancingQueen | January 10, 2010

Spiced Chicken Drumsticks – Tandoori Garam Masala Inspired

I love Tandoori chicken and have found that the Garam Masala mix adds a depth of spicy flavor that needs to be cooled down with yogurt (cucumber yogurt is the best) and a spritz of lime.  The slight char these drumsticks get gives a bit of extra character.  A fellow foodie friend was visiting from out-of-town and amidst the banter, I mis-measured the spices.  Alas, the below photos would more accurately be called “coriander spiced drumsticks” – they were delicious and spicy hot none-the-less, which showed, that even mis-measurement can’t keep this dish from being delicious.  (I made them correctly spiced the first time, but alas, those were devoured before pictures could be taken.)  I have seen this dish served with basmati rice, but really, I think naan would be best.  Rip off a piece of chicken, dip into sauce, devour while each element is still hot and cold.  The rice would take away from the key element of childlike delight in eating drumsticks – the fact this is finger-licking good!

Tandoori Chicken Drumsticks with Cucumber Yogurt and Fresh Lime
Tandoori Chicken Drumsticks with Cucumber Yogurt and Fresh Lime
Tandoor Chicken Drumsticks Fresh Out of The OvenTandoori Chicken Drumsticks Fresh Out of The Oven

Tandoori Chicken Recipe:

4 pounds chicken drumsticks, skin removed
2 tablespoons vegetable oil
3 tablespoons garlic, fresh minced, 5-8 cloves
3 tablespoons ginger, fresh minced, about a 2″ piece
1 tablespoon Garam Masala* see below for substitutes
2 teaspoons cumin, ground
2 teaspoons chili powder, ground
1 cup yogurt, low-fat
4 tablespoons limes juice, separated 2 and 2
1 lime, cut for garnish or drizzling on chicken
pinch salt

1.  Remove skin from drumsticks, wash and pat dry, score a few cuts into the tops of the drumsticks (not too deep or the meat will fall off the bone).  Set oven to 325 degrees F.

2.  Add the garlic and ginger to a pan with heated vegetable oil on medium heat, stir to coat and let cook for 1 minute.

3.  Add spices and stir for 1 minute, take off burner and let cool for a minute.

4. Split spice mixture in half – one half goes into a large zip-top plastic bag and the other half goes into a large bowl.

5.  Add half the lime juice to the large bowl with a pinch of salt, mix, and then add the chicken.  Massage spice rub into the chicken.  Set out at room temperature for half an hour.

6. Add the other half of lime juice to the bag along with 1 cup of yogurt, mix.  Add chicken and any remaining spice mixture from the bowl, make sure each piece of chicken is fully coated in the yogurt mixture.

7.  Arrange drumsticks on a vented baking sheet with aluminum foil underneath (or a broiler pan) approximately 5 or 6 inches from the top burner.  Approximately 20-25 minutes until cooked through, rotate once (130 degrees on a meat thermometer).  Remove from oven.

8.  Set oven to broil without anything inside for a few minutes, then add the chicken back onto the top shelf.  If your oven turns off when it detects smoke, this process will take longer and may not work.  If not, give the drumsticks 10-12 minutes under the broiler on low heat, flipping once when the tops have charred at the edges (no more than 1/4″ char marks anywhere).  The meat thermometer should read over 175 degrees F.

9.  Once charred on both sides and safely cooked, remove from oven and cover loosely with aluminum foil until it is time to serve (make your cucumber yogurt now).

Garam Masala Spices:

2 teaspoons coriander, ground
1/4 teaspoon cardamom, ground (I use green pods)
1/4 teaspoon cinnamon, ground
1/2 teasoon black pepper, ground (I use mixed pepper, red white black)

Cucumber Yogurt Dipping Sauce:

1 cup yogurt, low-fat
1 cucumber, seedless or seeds removed, finely diced
1 tablespoon lime juice
Tandoori Chicken Drumsticks with Cucumber Yogurt and Fresh Lime

Tandoori Chicken Drumsticks with Cucumber Yogurt and Fresh Lime

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