Tandoori Drumsticks with Cilantro Relish
Tandoori-spiced roasted chicken drumsticks with aromatic yogurt marinade, served over buttered Israeli couscous studded with dried cherries and peas, finished with bright cilantro-mint relish. The yogurt coating creates a golden, slightly charred exterior while keeping the meat tender inside. Tangy lemon and vinegar cut through the richness of butter and oil, while fresh herbs add herbaceous brightness. Perfect for weeknight dinners or casual entertaining. This version combines Indian spice traditions with the textural contrast of creamy couscous and crunchy relish.
Ingredients
- 2 tablespoon Greek yogurt
- 4 tablespoon butter
- ¼ cup dried cherrydried apricot or raisin1:1dried fruit
more tang with apricot, more sweetness with raisin
- 6 whole chicken drumstick
- 4 ounce Israeli couscouspearl barley1:1grainadds gluten
chewier texture, earthier flavor
- 3 clove garlic
- ¼ ounce fresh ginger, peeled
- ½ ounce fresh cilantro, leaves only
- ¼ ounce fresh mint, leaves only
- 1 whole lemon
- 1 whole shallot
- ½ cup green peas, fresh or frozen
- 2 tablespoon Indian seasoning blendgaram masala mixed with cumin and coriander1:1spice
adjust ratio to taste
- 2 tablespoon white wine vinegar
- 3 tablespoon canola oil
- 3 ½ teaspoon salt
- ¾ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 425°F (425F).
- 2
Peel ginger using spoon back and mince with 2 garlic cloves.
- 3
Toast Indian seasoning blend in medium saute pan over low heat, stirring until fragrant, about 1 minute. Avoid burning. Transfer to bowl with garlic and ginger.
- 4
Juice lemon into bowl, discarding seeds. Add Greek yogurt, 1 tablespoon canola oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- 5
Mince remaining 1 garlic clove and reserve for peas.
- 6
Line sheet pan with foil and spray with non-stick spray. Pat drumsticks dry with paper towels. Cut two 1-inch slashes crosswise on thick side of each drumstick, down to bone.
- 7
Dip each drumstick into yogurt mixture to coat completely. Arrange on prepared pan with slits facing up. Roast 40 minutes until golden brown and cooked through.
- 8
Bring 4 cups water to boil in medium saucepan. Add 2 teaspoons salt and Israeli couscous, stirring. Return to boil, reduce heat to medium, and cook 4 minutes until al dente. Reserve 1/2 cup cooking liquid, then drain couscous in colander and transfer to second bowl.
- 9
Finely chop shallot and cilantro leaves. Place in small bowl. Add vinegar, 2 tablespoons water, 2 tablespoons canola oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- 10
Chop mint leaves and set aside.
- 11
In same saucepan used for couscous, melt butter over medium heat. Add reserved minced garlic and peas, cook 1 minute.
- 12
Add couscous and reserved cooking liquid. Cook 2-3 minutes, stirring to coat evenly.
- 13
Remove from heat, stir in dried cherries, and cover to keep warm.
- 14
Stir chopped mint into couscous. Season with salt and pepper to taste if needed.
- 15
Arrange couscous bed on each plate. Position drumsticks over half the couscous. Drizzle relish over chicken and lightly over couscous. Serve.
Tips
Score drumsticks deeply down to bone before coating to help marinade penetrate and create textured surface that browns beautifully.
Toast spice blend briefly before adding liquids to intensify aromatics and prevent raw spice flavor in finished dish.
Make relish just before serving to keep herbs bright and fresh; if made ahead, add herbs at last moment.
Good to Know
Store cooked drumsticks and couscous separately in airtight containers in refrigerator up to 3 days. Relish best consumed fresh but keeps refrigerated 1 day.
Prepare marinade up to 4 hours ahead. Coat drumsticks no more than 2 hours before roasting to prevent over-marinating. Couscous can be made 1 day ahead and reheated gently with reserved liquid.
Serve warm or at room temperature. Pairs well with raita, warm naan, or simple green salad. Suitable for 2 servings as plated, scales easily.
Common Mistakes
Do not skip scoring drumsticks to avoid uneven cooking and lack of browning.
Do not burn toasted spice blend to avoid bitter flavor throughout marinade.
Do not overcook couscous (cook only 4 minutes) to avoid mushy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
more tang with apricot, more sweetness with raisin
adjust ratio to taste
FAQ
Can I prepare the drumsticks ahead and refrigerate?
Yes, coat drumsticks up to 2 hours before roasting. Longer marinating can result in over-seasoning. Keep covered in refrigerator and return to room temperature 15 minutes before roasting for even cooking.
What if I don't have Indian seasoning blend?
Combine 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne. Adjust cayenne to taste for heat level.
How long does this keep and can I freeze it?
Refrigerate cooked drumsticks and couscous separately up to 3 days in airtight containers. Freeze drumsticks and couscous up to 1 month. Relish does not freeze well; make fresh after thawing. Reheat drumsticks covered at 160C (325F) until warmed through.