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Crispy Tandoori Chicken Drumlets

For those of you who had made my Christmas Tandoori Chicken, a big pat on the back! Thank you for all the positive comments and I’m so happy it worked out for you .
If you are not aware by now, we LOVE our Indian food. So much so I dedicated a shelf in my pantry just for Indian spices. I’m currently working on experimenting with more North Indian recipes, do keep a lookout for them soon!

Today’s recipe is a simplified version of the original one. Even though the steps are easier, the authentic tandoori taste is definitely not compromised. Instead of using a whole chicken, which can be a little tricky to handle at times, I’m using drumlets. You could also use chicken legs, thighs or even wings for this. Let’s get started!

 

Ingredients:
1 tbsp chili powder
1 tbsp garam masala (substitute curry powder if you can’t find it)
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp ground tumeric
3 tbsp peeled and roughly chopped fresh ginger
7 garlic cloves, peeled and roughly chopped
1/4 cup whole milk Greek yogurt
Zest and juice from one lime (about 2 tbsp juice)
1/4 cup vegetable oil
2-1/2 tsp salt
16 chicken drumlets / wings (about 500 g)

Green Chutney:
¼ cup greek yogurt
1 clove garlic
2 green chilies
1 cup coriander leaves
½ cup mint leaves
1 tsp sugar
¼ tsp salt

ingredients for bear naked food crispy tandoori chicken drumlets

The line up.

 

In a small pan over medium-low heat, add the chili powder, garam masala, cumin, coriander, turmeric and cook for 2 minutes until spices are fragrant.

mixed spices for bear naked food  tandoori chicken

mixed spices for bear naked food tandoori chicken

 

Using a blender or mini food processor, blend the spices along with the ginger, garlic, greek yogurt, lime zest and juice, oil and salt until smooth.

tandoori paste for tandoori chicken

tandoori paste for bear naked food tandoori chicken

How easy is that? 😀

 

Place the drumsticks in a zip loc bag and toss with the marinade. Refrigerate for at least 6 hours or overnight.

marinating bear naked food tandoori chicken drumlets

marinating bear naked food tandoori chicken drumlets

See you in 24 hrs’ time!

 

Arrange the chicken drumlets on the rack, leaving a little space between the pieces. Spread the marinade evenly on the drumlets if necessary.

roasting bear naked food tandoori chicken drumlets

 

Roast for 25 – 30 minutes, turning once midway, until the chicken is golden brown and cooked through. Serve with green chutney and garnish with lime wedges and coriander.

roasting bear naked food tandoori chicken drumlets

 

Green Chutney:
Blend all the ingredients together. Refrigerate for an hour before to serve.

bear naked food crispy tandoori chicken drumlets

bear naked food crispy tandoori chicken drumlets

bear naked food crispy tandoori chicken drumlets

 

 

Crispy Tandoori Chicken Drumlets
 
Prep time
Cook time
Total time
 
Super tasty, easy to make and juicy tandoori drumlets.
Recipe type: Meat
Cuisine: Indian
Serves: 4 to 5 servings
Ingredients
  • 1 tbsp chili powder
  • 1 tbsp garam masala (substitute curry powder if you can't find it)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp ground tumeric
  • 3 tbsp peeled and roughly chopped fresh ginger
  • 7 garlic cloves, peeled and roughly chopped
  • ¼ cup whole milk Greek yogurt
  • Zest and juice from one lime (about 2 tbsp juice)
  • ¼ cup vegetable oil
  • 2&1/2 tsp salt
  • 16 chicken drumlets / wings (about 500 g)
  • Green Chutney:
  • ¼ cup greek yogurt
  • 1 clove garlic
  • 2 green chilies
  • 1 cup coriander leaves
  • ½ cup mint leaves
  • 1 tsp sugar
  • ¼ tsp salt
Instructions
  1. In a small pan over medium-low heat, add the chili powder, garam masala, cumin, coriander, turmeric and cook for 2 minutes until spices are fragrant.
  2. Using a blender or mini food processor, blend the spices along with the ginger, garlic, greek yogurt, lime zest and juice, oil and salt until smooth.
  3. Place the drumsticks in a zip loc bag and toss with the marinade. Refrigerate for at least 6 hours or overnight.
  4. Preheat the oven to 220°C / 450°F. Line a baking sheet with 2 sheets of aluminum foil (for easy clean-up) and set an oven-proof wire rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  5. Arrange the chicken drumlets on the rack, leaving a little space between the pieces. Spread the marinade evenly on the drumlets if necessary.
  6. Roast for 25 - 30 minutes, turning once midway, until the chicken is golden brown and cooked through. Serve with green chutney and garnish with lime wedges and coriander.
  7. Green Chutney: Blend all the ingredients together. Refrigerate for an hour before to serve.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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