- Recipes Home
- Interest Groups
Tandoori Drumsticks Recipe
|Lemon juice||45 Milliliter (3 Tablespoon)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Plain yogurt||250 Milliliter (1 Cup)|
|Onion||1 Small, quartered|
|Garlic||2 Clove (10 gm), sliced|
|Ginger root||1 Inch, roughly chopped (2 1/2 Centimeter)|
|Chili pepper||1 , roughly chopped|
|Allspice||1 Teaspoon (5 Milliliter)|
|Ground coriander||1 Teaspoon (5 Milliliter)|
|Cumin||1 Teaspoon (5 Milliliter)|
|Red food coloring||3 Drop|
|Yellow food coloring||3 Drop|
Serving size: Complete recipe
Calories 1323 Calories from Fat 364
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 13.3 g66.4%
Trans Fat 0.8 g
Cholesterol 707 mg
Sodium 1877 mg78.2%
Total Carbohydrates 40 g13.5%
Dietary Fiber 6.4 g25.6%
Sugars 18.7 g
Protein 193 g386.5%
Vitamin A 19.4% Vitamin C 150%
Calcium 56.6% Iron 79%
*Based on a 2000 Calorie diet
With sharp knife, cut 2 or 3 slashes in each drumstick right through to bone.
Arrange drumsticks in shallow nonmetallic dish large enough to hold them in single layer.
Sprinkle chicken with lemon juice and salt, rubbing into slashes; set aside.
In food processor or blender, combine yogurt, onion, garlic, gingerroot, chili pepper, allspice, coriander and cumin; process until well combined and fairly smooth.
With machine running, add red and yellow food coloring a drop at a time to yogurt mixture until mixture is a rich orange red color.
Pour yogurt mixture evenly over chicken, rubbing marinade into slashes.
Refrigerate, covered, 24 hours, turning chicken occasionally.
Remove chicken from marinade, shaking off excess.
Place chicken on oiled barbecue grill; grill over medium heat 25 to 30 minutes, turning often, until chicken is golden brown and no longer pink at the bone.