Tandoori Chicken Drummies

  • Yield: servings


18-- chicken wings, drumettes only
2teaspoons grated ginger
2teaspoons grated garlic
1tablespoon low sodium soy sauce
3/4cup Greek yogurt
6tablespoons chopped cilantro, divided
2tablespoons chopped mint
1-- scallion, green part only, chopped
2teaspoons honey
2-- lemons, divided
2teaspoons extra virgin olive oil
1 3/4teaspoons kosher salt, divided
2-- eggs
2teaspoons curry powder
1teaspoon cayenne pepper
1/2cup corn flour
6drops red food coloring (optional)
2tablespoons water
1quart vegetable oil, for frying


Take each drumette and cut around the end of the bone at the thin end, loosening the meat. Push the meat down to the other end of the bone, forming a lollipop. Cut off excess skin. Set aside.

In a large dish, stir together ginger, garlic, and soy sauce. Place the chicken drumettes in the bowl and rub the spices into the meat. Marinate for 30 minutes.

While chicken is marinating, prepare the cilantro yogurt sauce. Combine the yogurt, 4 tablespoons cilantro, mint, scallion, honey, 1 tablespoon lemon juice, olive oil, and 1/4 teaspoon salt in a mini food processor or blender. Blend until smooth. Refrigerate until ready to serve.

In a large bowl, lightly beat the eggs with the curry powder, cayenne pepper, 1 1/2 teaspoons salt, and 2 tablespoons cilantro. Add the corn flour and stir to combine, forming a batter. Add the food coloring and mix well. Add the water to thin the batter slightly.

Pour enough vegetable oil to reach a depth of 2 inches into a wok and heat to a temperature of 360-370 degrees. Working in batches, dip the lollipops in the batter and deep fry 6-8 minutes or until completely cooked. Remove the lollipops and drain on a plate lined with a paper towel. Cook the remaining lollipops.

Serve lollipops on a large serving platter with the bowl of cilantro yogurt sauce in the center. Cut the remaining lemon into wedges and serve on the side. Garnish with fresh cilantro. This recipe makes 4-6 appetizer servings.