Best Tandoori Style Chicken Drumsticks Recipes
TANDOORI-STYLE CHICKEN
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade. A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example. The lack of any messy sauces means that they can all be packed up and taken on a picnic without worrying about dripping, leaking containers. A resealable plastic bag or sheet of aluminum foil will work just fine. You could even happily eat everything with your fingers - if, say, you eschewed (or forgot) the plastic forks and knives and just packed a stack of paper napkins.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
- With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
- Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.
Nutrition Facts : @context http, Calories 1262, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 88 grams, Fiber 1 gram, Protein 106 grams, SaturatedFat 22 grams, Sodium 892 milligrams, Sugar 2 grams, TransFat 0 grams
TANDOORI-STYLE CHICKEN DRUMSTICKS
This is adapted from a Emeril Lagasse recipe for the Fresh Food Fast show. Please note that this recipe requires a minimum of 4 hours marinade time, not included in the preparation time listed.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the chicken in a gallon-size resealable plastic bag.
- Combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. Add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. Add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally.
- Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
- Remove the chicken from the marinade, pat it dry with paper towels, and arrange in one layer on the baking sheet. Brush the chicken on one side with just enough vegetable oil to coat and season it with the salt and 1 /4 teaspoon white pepper. Place the chicken in the oven and cook for 15 minutes. Turn the chicken pieces on the other side and continue to cook 10 to 15 minutes longer until nicely browned and cooked through and an instant- read thermometer inserted into the thickest part of the drumstick (without touching the bone) registers 165 degrees F. Remove the chicken from the oven and let it rest briefly.
- While the chicken is cooking, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, mint, honey, minced garlic, the remaining 1 1 /2 teaspoons ginger, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1/2 teaspoon white pepper in a bowl and stirring until well incorporated. Serve with the chicken.
Nutrition Facts : Calories 579.3, Fat 36.2, SaturatedFat 9, Cholesterol 189.3, Sodium 1755.7, Carbohydrate 16, Fiber 1.8, Sugar 10.1, Protein 46.6
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