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.
- 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
- 3/4 cup fat-free plain yogurt
- 2 t. fresh mint minced
- 1 t. lime juice
- salt to taste
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.
Stir all ingredients together in a small bowl.
The marinade is already colored by the paprika and cayenne, but red food coloring gives the drumsticks a stronger color like you usually find in American restaurants.
Baked tandoori drumsticks with a big scoop of coconut rice & mint yogurt dipping sauce is the perfect fix for Indian cravings!
- 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
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.