Chicken Tandoori
Tandoori-style chicken is marinated in yogurt and spices for several hours, and then baked or grilled. This recipe—served as a main course or appetizer—also works well with chicken wings.
Photo by Iuliia Nedrygailova
SERVES 4–5
1 5-ounce container plain Greek yogurt
Juice of 1 lime
1 clove garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon garam masala (homemade or store-bought)
½ teaspoon ground turmeric
Kosher salt
1/8 teaspoon cayenne pepper
2 pounds skin-on drumsticks
Chopped cilantro, for garnish
Lime wedges, for garnish
In a large bowl, using a whisk or spatula, combine yogurt, lime juice, garlic, ginger, garam masala, turmeric, salt and cayenne. Add the drumsticks and turn to coat thoroughly. Refrigerate and allow to marinate for at least two hours.
Preheat oven to 400 F. Line a baking pan with foil and insert a wire cooking rack. Place drumsticks on rack and bake, turning once, until temperature reaches 165 F on an instant-read thermometer, about 20–25 minutes per side. Turn oven temperature to broil setting and broil until skin is crispy, about 2–3 minutes. Remove from oven, plate on a serving tray and garnish with cilantro and lime wedges.
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