Baked Tandoori Chicken Drumsticks

Serves 4. Recipe adapted from Once Upon a Chef.



Using a sharp chef’s knife, make 2 slashes across the thickest part of the drumstick. Turn the drumstick over and make 2 more slashes on the other side. Repeat with all of the drumsticks. This allows the marinade to penetrate the meat. Place the drumsticks in a resealable plastic bag.

To make the marinade:

To a small frying pan over medium heat, add the paprika, garam masala, salt, cumin, coriander, turmeric, and cayenne (if using). Toast the spices until fragrant, stirring often, about 2 minutes. Remove from the heat.

To the bowl of a food processor, add the toasted spices, yogurt, ginger, garlic, lime zest and juice, and oil. Process until smooth and combined. Pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken until it is all fully coated. Refrigerate for at least 3 hours.

Preheat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Place a metal making rack securely onto the baking sheet. Spray the rack with non-stick cooking spray. Place the drumsticks onto the rack in rows, allowing space between each drumstick. Bake for 40 minutes, turning once halfway through cooking, until browned and crisp and chicken is cooked though. Turn the broiler on to high. Broil the chicken 5-6 more minutes, until charred and crisp.

Serve the drumsticks with fresh cilantro and mint, lime wedges, and peanut sauce or mango chutney.