Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

© Chris Court


1tablespoon sweet paprika
1tablespoon garam masala
1tablespoon ground cumin
1tablespoon ground coriander
½teaspoon ground turmeric
1tablespoon finely grated peeled fresh ginger
4garlic cloves, minced
¼cup fat-free Greek-style yogurt
1tablespoon fresh lemon juice
½cup canola oil
Kosher salt
Freshly ground pepper
12chicken drumsticks (about 4¼ pounds)
¾cup coarsely chopped cilantro
1small shallot, minced
3tablespoons distilled white vinegar


Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper. Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp. In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.


Bright, fruit-forward Santa Barbara Pinot Noir.