Tandoori Style Chicken Drumsticks

This is some yummy chicken. To be honest finding the garam masala and chaat masala was a pain in the butt. They are tasty drumsticks, but for every day it may not be worth it. So most of the time, substitutions are needed. In my opinion the most important parts of the marinade are the yogurt and the lemon juice. After that, getting a nice flavor blend of savory and spicy is the goal. I found a pre-made Tandoori spice blend at the super market that works perfectly. I also substitute ground ginger and ground mustard for the fresh ginger and mustard seed. I use about 1 tablespoon each of the ground spice. The other twist is not to use garlic in the marinade but rather, after cooking, sprinkling the drumsticks lightly with granulated garlic. 

Edmund Orsoni contributed this recipe to Food and Wine magazine.

ACTIVE: 20 MIN

TOTAL TIME: 50 MIN PLUS 4 HR MARINATING

SERVINGS: 4

Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here. Chaat masala—a spice blend with an intriguing tang from green mango powder—makes this northern-Indian dish extra-delicious. Try it sprinkled over chickpeas or popcorn.

1 cup plain nonfat yogurt

One 2-inch piece of ginger, peeled and finely grated

2 large garlic cloves, finely grated

2 tablespoons fresh lemon juice

1 tablespoon mustard seeds

1 1/2 teaspoons garam masala 

1 teaspoon kosher salt

1/2 teaspoon Kashmiri chile powder or cayenne pepper

Eight 4-ounce skinless chicken drumsticks, trimmed of excess fat

1/2 teaspoon chaat masala

In a large bowl, whisk the yogurt with the ginger, garlic, lemon juice, mustard seeds, garam masala, kosher salt and chile powder. Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours.

Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through. Transfer the chicken legs to plates, sprinkle with the chaat masala and serve.

NOTES

Garam masala and chaat masala are spice blends that are available from Indian markets or kalustyans.com. Garam masala, which contains sweet spices like cinnamon and clove, is also available at some supermarkets.