Tandoori Chicken is a classic Indian restaurant favorite. It’s spicy, juicy, and a provocative red. In this recipe, drumsticks are marinated in yogurt, spices, and a mixture of what I call the Indian mirepoix: garlic, ginger, and chilies. Served alongside red onions and large slices of lemon, this dish is perfect as an appetizer or main meal.
*Note: This preparation only serves 2-3 people as I only used 6 drumsticks. You may double the recipe but you will have to adjust the cooking time. (About 45 minutes instead of 30-35)
6 drumsticks (without skin)
3 cloves garlic (minced)
1 inch ginger (grated)
1 green chilie (minced)
2 teaspoons tandoori masala (can be found in ethnic section of most stores)
1 teaspoon red chilie powder
1/4 cup flour
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon yogurt
1 tablespoon mayonnaise
5-6 drops red food coloring (or enough to tint it red)
Remove skin and clean drumsticks thoroughly under running water. Pat dry and set aside. Then cut two to three slits into each drumstick to allow the marinade to penetrate. Prepare garlic, ginger, and chilies and toss into a mixing bowl. Then add tandoori masala, red chilie powder, yogurt, and mayonnaise. Add red food coloring and mix. Place drumsticks into a large plastic container for marinating and season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper. Add flour and coat. Then pour in the marinade and work evenly over the meat with your hands, vigorously rubbing it in. Allow chicken to marinate for at least 4-6 hours, or overnight.
Pre-heat oven to 425 degrees. Grease a baking sheet with oil, place drumsticks on top, and then brush with melted butter. Cook chicken for about 30-35 minutes, turning in between, or until fully cooked and tender. Squeeze fresh lemon juice over the top, tent the chicken with foil, and rest for 5-10 minutes before serving. Enjoy!