Chicken Drumsticks with Indian Flair
- Low sodium
- Peanut free
- Vegetarian
- Nut free
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.
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