Chicken Tandoori #1

Real tandoori flavor starts with the marinade, and this one builds it right. Fresh ginger root, cumin, coriander, turmeric, and dry mustard get mixed into a base of yogurt and tomato paste that coats the drumsticks with a thick, spiced layer.

Pricking the drumsticks with a wooden pick before marinating is a must. Those small holes let the yogurt marinade penetrate deep into the meat instead of just sitting on the surface. The longer you marinate, the more flavor gets in. A few hours is good, but overnight is better.

Broiling is the move here since most home cooks don’t have a tandoor oven. The high, direct heat chars the yogurt coating into those signature dark spots while the inside stays juicy. Turn and baste frequently during those 30 to 35 minutes. The basting layers on more marinade and builds that characteristic tandoori crust.

Kitchen Tips

• Skinning the drumsticks is key. Skin blocks the marinade from reaching the meat
• Position the broiler rack about 6 inches from the heat source so the outside doesn’t burn before the inside cooks through
• Use a meat thermometer to check doneness. You’re looking for 165°F (74°C) at the thickest part
• Serve with basmati rice and a cooling raita to balance the spice

Variations

• Use chicken thighs instead of drumsticks for more tender, juicier meat
• Add a teaspoon of garam masala to the marinade for a warmer, more complex spice profile
• Grill over medium-high heat instead of broiling for a smokier finish