recipe: tandoori chicken drumsticks

i had drumsticks in the freezer, a thai/indian craving, and a flurry of great recipe ideas from foodgawker.com at the ready. tonight's FG-inspired recipe is from Modaretto.com, scaled up for 3 ppl, and served with coconut rice.

ingredients list:
- 6 chicken legs
- 4 cloves garlic, minced
- 1 tbsp minced ginger (i used the tubed-variety)
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp salt
- 3/4 tsp cardamom
- 1 & 1/2 tsp tumeric
- 1 & 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 & 1/4 cups yogurt

to make: remove skin from chicken, then mix all remaining ingredients in large bowl or zip lock. add chicken, and stir until the chicken is fully coated. allow to marinate for a few hours or overnight.

when ready to cook, preheat oven to 415 degrees. line a baking sheet with tin foil, placing a wire rack over top (sprayed with cooking spray) to cook the chicken. reserve marinade. bake chicken for 20 minutes, then brush on both sides with the reserved marinade, and turn chicken over. bake for an additional 20-25 minutes, until juices run clear.

***

i really liked this one! i hadn't looked at the recipe before dinner, so didn't marinate it for too long. the flavors were really nice as-is, but i'm sure they would have been even deeper & yummier if i let it sit overnight. next time i will add a little additional heat - it was great as-is, but i want the same heat level of the chicken to the sweet level of the rice (if that makes sense). popping it a 7.5*******~.