These are Low carb chicken drumsticks, which are juicy, and have incredibly flavorful charred spots.
CHICKEN
I usually remove the chicken skin and create deep gashes in the meat before marinating for this and that way the masala’s goes nicely inside. I usually marinate my chicken for an hour up to overnight.
MASALA
I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori however I don’t like using coloring in my recipes much so used only powdered kashmiri red chillies. You can use this masala to replace the chicken with your favorite meat or veggies like cauliflower, yam or eggplant.
OTHER FAVORITE CHICKEN RECIPES
Madras chicken curry in 30 minutes
Chicken Dum biryani restaurant style
Madras Oven Roasted chicken drumsticks
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- To Blend:
- ½ cup of plain yogurt (try to use 2% fat at least)
- 5 cloves of garlic chopped
- 2 inch of ginger
- 2 tbsp of kashmiri chilli powder
- 1 tbsp of lemon juice
- 1 tsp of pepper
- 1 tsp of curry leaves
- 1 tsp of fennel seeds
- 1 tsp of garam masala
- 1 tbsp of coriander leaves
- 1 tsp of cumin seeds
- 1 tbsp of kosher salt
- Other:
- 12 chicken drumsticks
- 3 tbsp of oil
- Garnish:
- Lemon slices and coriander lesaves
Instructions
- Blend the ingredients under ‘to blend’.
- Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours.
- Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
- Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots. At this step watch it closely.
- Garnish with coriander leaves, Serve it hot ☺
