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Sunday supper & more

Tandoori drumsticks with cucumber salad

(Karoline Boehm Goodnick for The Boston Globe)
By Karoline Boehm Goodnick
Globe Correspondent / October 27, 2010

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Serves 4, with leftovers

SALAD

1 cucumber, peeled, seeded, and thinly sliced
1/2 small red onion, thinly sliced
1 clove garlic, finely chopped
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh cilantro
Juice of 1/2 lemon
2 tablespoons plain Greek-style yogurt
Salt and pepper, to taste
1. In a bowl, combine cucumber, onion, garlic, mint, cilantro, lemon juice, yogurt, salt and pepper. Stir well.

2. Taste for seasoning; add more salt and pepper if you like.

CHICKEN

1 piece (2 inches) ginger, coarsely chopped
3 cloves garlic
3 tablespoons tomato paste
1 small chili pepper, cored and cut up
2 tablespoons paprika
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground cardamom
2 tablespoons black pepper
2 teaspoons turmeric
2 tablespoons salt
3/4 cup water
1 cup plain Greek-style yogurt
12 chicken drumsticks
Oil (for the pan)
1 1/2 lemons, cut into wedges
1. In a blender, combine the ginger, garlic, tomato paste, chili, paprika, cinnamon, cloves, cardamom, black pepper, turmeric, salt, and water. Blend for 1 minute to form a paste. Add the yogurt; pulse to mix it in.

2. In a roasting pan, arrange the drumsticks in one layer. Pour the yogurt mixture on top and turn the chicken to coat it evenly. Cover and refrigerate for 2 to 3 hours, turning occasionally.

3. Set the oven at 450 degrees.

4. Place wire rack in a rimmed baking sheet. With paper towels, oil the rack. Arrange the chicken on the rack in one layer. Reserve marinade.

5. Cook the chicken for 20 minutes. Brush with extra marinade. Continue cooking for 5 minutes. Turn and brush again with marinade. Continue cooking for 20 minutes or until the chicken is cooked through and golden brown. (Total cooking time is 45 minutes.) Reserve 4 drumsticks for vindaloo. Serve the chicken with cucumber salad and lemon wedges.