Tandoori Chicken with Summer Chutney

  • Yield: 4 servings


8-- chicken drumsticks
1/4cup plain yogurt
2tablespoons vegetable oil
2teaspoons minced garlic
2teaspoons minced ginger
1tablespoon paprika
1tablespoon Garam Masala (such as McCormick's)
1teaspoon ground cumin
1teaspoon lemon zest
1/2teaspoon salt
For Mint Chutney:
1/2cup plain yogurt
1 1/2teaspoons honey
1/2teaspoon minced garlic
1/2teaspoon minced ginger
1/2cup fresh mint leaves
1/4cup fresh cilantro leaves
Mango Kachumbar:
1large ripe mango, peeled, pitted and diced
1large ripe tomato, diced
1-- red jalapeno, seeded and minced
1/2-- of a red onion, thinly sliced
1/2-- of an English cucumber, peeled, seeded and diced
2tablespoons coarsely chopped cilantro
1tablespoon coarsely chopped fresh mint
3tablespoons fresh lemon juice
2teaspoons rice vinegar
1/2teaspoon sugar
1/4teaspoon salt
1tablespoon vegetable oil


For Drumsticks:
With a sharp knife make 3 or 4 deep slashes on each drumstick and place in sealable plastic bag.
In a small bowl, mix together yogurt, oil, garlic, ginger, paprika, Garam Masala, cumin, lemon zest and salt. Pour mixture over chicken and marinate in refrigerator for 30 minutes.

Remove drumsticks from marinade (discarding marinade) and place on oiled rack on baking sheet. Bake in preheated 400-degree oven about 40 minutes or until chicken is fork tender, turning occasionally.

Meanwhile, prepare Mint Chutney and Mango Kachumbar.

For Mint Chutney:
Combine yogurt, honey, garlic, ginger, mint and cilantro in food processor. Process until smooth and blended. Place in small serving bowl. Cover and refrigerate until serving.

For Mango Kachumbar:
In a large bowl combine mango, tomato, jalapeno, onion, cucumber, cilantro and mint.
In a small bowl whisk together lemon juice, vinegar, sugar, salt and oil. Pour over mango mixture; tossing to coat.

To serve, arrange drumsticks on platter and serve with Mango Kachumbar and Mint Chutney, for dipping.

Makes 4 servings