Tandoori Chicken Drumsticks

 

                The term "tandouri" comes from the Hindi word "tandoor" which refers to a cylindrical earthenware oven traditionally used to cook tandouri chicken. The temperature of a tandoor can reach up to 900F (485C).

4 servings

• 8 chicken drumsticks

Tandoori marinade

• 125 ml natural yogurt
• Juice of 1 lemon
• 60 ml olive oil
• 30 ml store-bought tandoori spices
• 5 ml red food coloring

Mango chutney

• 15 ml vegetable oil
• 1 clove of garlic, chopped
• 2 cm (1 in) fresh ginger, peeled and chopped
• 1 mango, peeled and cut into 1 cm (½ inch) cubes
• 60 ml sugar
• 60 ml white vinegar
• 1 stick of cinnamon
• 2 cloves
• 1 pinch of crushed hot pepper
• Salt and pepper

1. In a bowl, combine the chicken drumsticks with the marinade ingredients; mix well and let sit in the refrigerator for at least 4 hours.
2. For the chutney, in a small saucepan, heat the oil and brown the garlic and ginger for 2 to 3 minutes; add the other ingredients.
3. Cover and cook for 15 minutes over low heat; remove the lid and cook for 10-15 minutes or until a thick chutney, cool before serving.
4. Place the chicken pieces on a lightly oiled baking sheet; bake for 30 minutes in the oven at 400F (200C).
5. Serve the drumsticks with mango chutney and rice or naan bread.

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