Indian Spiced Chicken Drumsticks with Mint Chutney

Name: Indian Spiced Chicken Drumsticks with Mint Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pound chicken drumstick; 0.5 cup plain whole milk yogurt; 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 0.5 teaspoon turmeric powder; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 head cauliflower (small, cut into florets); 1 tablespoon olive oil; 1.5 cup basmati rice; 3 cup water; 1 cup fresh mint leaves; 0.5 cup fresh cilantro leaves; 1 green chile (small, seeded for less heat); 0.25 cup lime juice; 1 tablespoon sugar

Flavorful chicken drumsticks marinated in a fragrant blend of Indian spices and yogurt, baked until tender, and served with a bright, herbaceous mint and cilantro chutney, basmati rice, and roasted cauliflower.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $3.17/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken drumstick
0.5 cup plain whole milk yogurt
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
0.5 teaspoon turmeric powder
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
1 head cauliflower (small, cut into florets)
1 tablespoon olive oil
1.5 cup basmati rice
3 cup water
1 cup fresh mint leaves
0.5 cup fresh cilantro leaves
1 green chile (small, seeded for less heat)
0.25 cup lime juice
1 tablespoon sugar

Instructions

In a large bowl, combine 1/2 cup plain whole milk yogurt, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 6-8 chicken drumsticks and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat oven to 400°F (200°C). Arrange marinated chicken drumsticks in a single layer on a baking sheet lined with foil or parchment paper. Roast for 40-45 minutes, flipping halfway, until chicken is cooked through and lightly browned with an internal temperature of 165°F (74°C).
While chicken roasts, prepare the sides. Toss 1 small head cauliflower florets with 1 tablespoon olive oil, a pinch of kosher salt, and black pepper. Roast on a separate baking sheet for 20-25 minutes, or until tender and lightly charred.
Cook 1 1/2 cups basmati rice: Rinse the rice under cold water until clear. Combine rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Prepare the mint chutney: In a food processor, combine 1 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1 small green chile (if using), 1/4 cup lime juice, 1 tablespoon sugar, and 1/4 teaspoon kosher salt. Process until smooth.
Serve the baked chicken drumsticks with fluffy basmati rice, roasted cauliflower, and a generous dollop of fresh mint chutney.

Notes

For best flavor, marinate the chicken for at least 2 hours or overnight. You can substitute chicken thighs for drumsticks.

Nutrition (per serving)

Calories: 480
Protein: 38 g
Carbohydrates: 50 g
Fat: 15 g
Fiber: 5 g
Sodium: 550 mg
Saturated Fat: 4.5 g
Sugar: 7 g
Cholesterol: 105 mg