Tandoori Drumsticks over Mint Basmati Rice

The darker meat of chicken drumsticks and thighs add to the rich flavors of the spices used in this curry marinade.

By Amy Jensen / Photography By Amy Jensen | October 19, 2018

Ingredients

SERVINGS: 2-6 Serving(s)

1/2 cup plain Greek yogurt
2 tablespoons curry powder, divided
1 tablespoon garam masala
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon cayenne pepper, if spice is desired
1 lime, juiced
4 tablespoons olive oil, divided
1-1/2 pounds chicken drumsticks, skin on or off, your preference
2-1/2 to 3 pounds chicken thighs, skin on or off, your preference
1 cup uncooked basmati rice
1 head cauliflower, or 10 to 12 ounces of cauliflower florets
1 tablespoon cumin
2 tablespoons butter
3 tablespoons mint leaves, chopped

Mango Chutney

1 cup all-fruit mango jelly/jam
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon cinnamon
1/4 teaspoon chili powder or cayenne pepper, if spice is desired
1/2 to 1 teaspoon honey, optional

About this recipe

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Tandoori Drumsticks over Mint Basmati Rice. After cooking that, you will be part-way toward two other meals in the stack, Curry Chicken Flatbreads and Apple and Raisin Chicken Salad.

Instructions

In an extra large bowl, make marinade by adding Greek yogurt, 1 tablespoon curry powder, garam masala, paprika, turmeric, garlic powder, ground ginger, a teaspoon cayenne pepper, the juice from one lime and 2 tablespoons olive oil. Mix well, then add chicken drumsticks and thighs, making sure they get fully coated. Let chicken marinate for at least 30 minutes.

Preheat oven to 425°.

Cook basmati rice according to directions on package.

Spray or rub a cookie rack with oil then place it on top of a foil-lined baking sheet. Place all the chicken pieces on the rack, then place in the oven to roast until internal temperature reaches 165°, about 40 to 45 minutes.

In a large resealable bag, combine cauliflower florets, 1 tablespoon curry powder, 1 tablespoon cumin, 1 teaspoon salt and 2 tablespoons olive oil. Mix well then add cauliflower to a large baking sheet. Place cauliflower on the bottom oven rack and roast until golden brown, about 35 to 40 minutes.

To make Mango Chutney: Combine all of the ingredients in a small pot over low-medium heat on the stovetop. Bring to a simmer and after 3 to 5 minutes remove from heat and let cool.

After cooking chicken, broil for 1 to 2 minutes for a crispy finish. Add butter, salt and sliced mint leaves to rice. Serve 2 to 3 drumsticks per person over rice, along with a side of cauliflower and chutney as a dip for chicken. If cooking the stack of meals, store the remaining chicken, cauliflower and chutney for later use.

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Amy shops for organic food locally at Native Sun Jax!