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Chicken Drumsticks with Indian Flair

By: Andrew Chase

Tandoori-spiced skinless chicken drumsticks with a crisp crumb coating are just as appealing at room temperature as warm. Look for tandoori spice (such as Sherwood) beside the curry powders at your grocery store. Or you can use 1/3 cup/75 mL tandoori curry paste; reduce lemon juice to 2 tbsp/30 mL and omit salt.

Ingredients

1/3 cup (75 mL) minced fresh coriander

1/4 cup (60 mL) yogurt

1/4 cup (60 mL) lemon juice

3 tbsp (45 mL) tandoori spice

1-1/2 tbsp (22 mL) vegetable oil

3 cloves garlic, pressed

1/2 to 1 tsp (2 to 5 mL) cayenne pepper

3 lbs (1.5 kg) skinless chicken drumsticks (12 to 15 drumsticks)

1-1/2 cups (375 mL) dry bread crumbs

1/4 cup (60 mL) butter, melted

1/2 tsp (2 mL) salt

Preparation

In large bowl, stir together coriander, yogurt, lemon juice, tandoori spice, oil and garlic, adding cayenne pepper to taste; add chicken and stir to coat. Cover and refrigerate for at least 1 hour or for up to 8 hours.

With fingertips, mix together bread crumbs, butter and salt, evenly distributing butter and breaking up any lumps. Roll each drumstick in bread-crumb mixture to coat; place, at least 1/2 inch/1 cm apart, on well-greased rack over roasting pan.

Bake in 350F/180C convection oven or 375F/190C conventional oven until coating is crisp and chicken is no longer pink at bone, 75 to 85 minutes.

Serve warm or at room temperature.

(Make-ahead: Refrigerate for up to 2 days; recrisp in hot oven before serving.)

Makes 12 to 15 pieces.

Serving(s): 12 to 15

Nutritional Information
Per each of 15 servings: about
Calories	133
Protein	12 g
Fat (total)	7 g
Sat. Fat	2 g
Carbohydrate	7 g
Cholesterol	48 mg
Sodium	211 mg
Calcium	2 % RDI
Iron	7 % RDI
Vitamin A	3 % RDI
Vitamin C	3 % RDI
Folate	6 % RDI

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Source

Homemakers Magazine: Summer 2008

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