Crispy Tandoori Chicken Drumsticks with Mango Chutney
- 1 tablespoon paprika
- 1 tablespoon Catch a Fire Curry Powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon Dave’s Ancho Powder (use 1/4 teaspoon for less heat)
- 3 tablespoons peeled and roughly chopped fresh ginger
- 7 Catch a Fire Jalapeno Garlic cloves, peeled and roughly chopped
- 1/4 cup whole milk Greek yogurt
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- 1/4 cup vegetable oil
- 2-1/2 teaspoons salt
- 12 chicken drumsticks (about 4 pounds)
- 1 jar Catch a Fire Mango Chutney or Catch a Fire Mango Pineapple Chutney , for serving
- A few sprigs cilantro, optional for garnishing the platter
- Lime wedges, optional, for serving
- In a small pan over medium-low heat, combine the paprika, Catch a Fire Curry Powder, cumin, coriander, turmeric and Dave’s Ancho Powder. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, Catch a Fire Jalapeno Garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with Catch a Fire Mango Chutney or Catch a Fire Mango Pineapple Chutney on the side.
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