Servings: 2

* FOR TANDOORI note: FOR TANDOORI
1 1/2t paprika 1 ½t paprika
1 1/2t garam masala 1 ½t garam masala
1 1/2t ground cumin 1 ½t ground cumin
1 1/2t ground coriander 1 ½t ground coriander
1/4t ground turmeric ¼t ground turmeric
1/4t cayenne pepper ¼t cayenne pepper
try adding msg try adding msg
1 1/2T fresh ginger roughly chopped 1 ½T fresh ginger roughly chopped
3 garlic cloves minced 3 garlic cloves minced
2T Greek yogurt 2T Greek yogurt
1/2t lime zest ½t lime zest
1T lime juice 1T lime juice
2T vegetable oil 2T vegetable oil
1 3/4t salt (was 1.25, bland) 1 ¾t salt (was 1.25, bland)
6 chicken drumsticks 6 chicken drumsticks

toast paprika, garam masala, cumin, coriander, turmeric, and cayenne in a dry skillet until aromatic, 2 minutes. Pulse toasted spices with ginger, garlic, yogurt, lime zest and juice, oil, and salt in processor until smooth.
cut 3 slits in each drumstick to help marinade penetrate. cover each drumstick in marinade and place in 8x8 dish in fridge overnight. alternatively, can use BBQ sauce
on a rack on rimmed baking sheet, bake drumsticks 450 for 30 to 35 minutes, turning halfway through. broil each side 2 minutes to crisp skin. check doneness with thermometer.

from once upon a chef blog  from once upon a chef blog
from mom recipes blog, if not using any sauce, toss 6-8 drumsticks with 1T scant baking powder and 1 1/2t table salt. let sit uncovered in fridge at least 1 hour but 8 hours is best. bake as directed above.  from mom recipes blog, if not using any sauce, toss 6 to 8 drumsticks with 1T scant baking powder and 1 ½t table salt. let sit uncovered in fridge at least 1 hour but 8 hours is best. bake as directed above.