Enter tandoori drumsticks, easy picnic food with super-flavorful spices, served with a big scoop of coconut rice! Tangy mint yogurt dipping sauce helps tone down the spice level. This is one of those dinners where it’s almost impossible to resist going back for seconds… from personal experience.
Have you tried coconut rice?? I’m sliiiiightly obsessed over here, and I’m not even a major fan of coconut. The creamy nutty flavor, with just the tiniest hint of natural sweetness, isn’t obvious under strong spices – it just adds that little something extra that’s so good.
I’ll definitely be making it for all future Indian-spiced dishes. And I might be eating it for breakfast with a mango on top.
You should try it!
In a completely serendipitous twist, the skies opened up in a summer squall just as my oven preheated. The torrential rain cooled everything down then suddenly stopped, and it was wonderfully chilly all evening.
Sometimes the universe is funny like that and wants to make all our Indian-craving food dreams come true.
Baked Tandoori Drumsticks
Ingredients
Baked Tandoori Drumsticks
- 1 1/2 cups fat-free plain yogurt
- 1/2 onion roughly chopped
- 4 cloves garlic smashed
- 2 t. ginger grated
- 2 T. lemon juice
- 3 t. garam masala
- 2 t. cumin
- 2 t. paprika
- 2 t. cayenne
- 1 t. turmeric
- 2 t. salt
- 8 chicken drumsticks approx. 3 lb
- red food coloring (optional)
- olive oil
Mint Yogurt Dipping Sauce
- 3/4 cup fat-free plain yogurt
- 2 t. fresh mint minced
- 1 t. lime juice
- salt to taste
Instructions
Baked Tandoori Drumsticks
- Pulse the yogurt, onion, garlic, ginger, lemon juice, and spices in a food processor until smooth.
- Put drumsticks in a gallon bag and pour marinade over drumsticks. Marinate in the fridge for at least 3 hours, preferably overnight.
- Preheat oven to 350°.
- Line a rimmed baking sheet with foil and set a baking rack on top. Place drumsticks on the rack and set leftover marinade aside.
- Bake at 350° for 20 minutes. Remove from oven and brush generously with marinade. Turn drumsticks over, brush other side, and bake for another 10 minutes.
- Remove drumsticks again, brush with marinade, turn over and brush once more. Spray lightly with olive oil and return to the oven for another 15 minutes.
- Let drumsticks rest for 5 minutes, then serve with mint yogurt.
Mint Yogurt Dipping Sauce
- Stir all ingredients together in a small bowl.
Notes
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Coconut Rice
Ingredients
- 1 1/2 cups jasmine rice
- 15 oz. light coconut milk
- 1 cup water
- 1 clove garlic minced
- 2 t. lime juice
- 1 t. salt
Instructions
- Combine all ingredients in a medium pot.
- Bring to a boil, the reduce to a simmer. Cover and cook for 20 minutes.
- Remove from heat and let rest, covered, 5 minutes.
- Fluff with a fork and serve immediately.
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